The Best, Jammiest Eggs

1) Take your (at least a week old) eggs out of the fridge and put them on the counter.

2) Fill a medium saucepan 2/3 the way with water and bring to a boil on high heat. Once boiling, add in salt.

3) Slowly (!) drop in your eggs using a spoon, one at a time. Make sure all eggs are in an even layer at the bottom and fully submerged under water (if not, they will not cook consistently!). Once you drop your last egg in the water, set a timer for 6 1/2 minutes. Walk away, don’t touch your eggs.

4) After 6 1/2 minutes, immediately remove eggs from heat, drain, and continuously run under the coldest water your sink allows (you could also place them in an ice bath, but why dirty more dishes?). Run under cold water until the pot is cold, and your eggs feel room-temp-ish.