– 2 to 4 large eggs* – Sea salt – Freshly ground black pepper

– Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Set a bowl of ice water nearby. – Remove and chill immediately in the ice water for a minute or two until the eggs are cool enough to handle. – Tap the bottom of each egg to crack off a little bit of the shell.

– Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. This takes a little bit of practice to get exactly right. If your first eggs aren’t perfect, it’s ok. They’ll still be delicious! – Season eggs with salt and pepper, to taste.