You can boil an egg in so many ways, but I like this method because it yields a hard-boiled egg with a perfect medium-cooked yolk.

If your egg is pale yellow with a green perimeter, you’ve gone too far.

Add the desired number of eggs (without overcrowding the pot; they should all fit in a single layer at the bottom) to a large pot and cover with cold water.

Set a bowl of cold water next to your stove.

Bring the water to a boil on high heat.

Once boiling, turn down the heat to low to bring the water to a gentle simmer.

Once simmering gently, set a timer for 6 minutes and 10 seconds.

Drain the eggs and immediately plunge them into the cold water to stop them from cooking further.

When it comes to peeling the eggs, I can’t say I have a magic trick where the shell peels right off in one go.

There are a few ways I’ve found that work well, such as shaking the egg in a tall glass of water with your palm over the top, or rolling the egg along the counter.

Essentially, you want the eggshell to break all over the egg, rather than in one place.