Watch the Timer: Timing is key. Overcook the eggs and you’ll end up with a greenish ring around the yolk, which is both unappetizing and a sign of overcooking. For medium-sized eggs, 8–9 minutes is the sweet spot for fully cooked yolks with firm whites. For larger eggs, aim for 9–10 minutes. Adjust the cooking time based on your preference for yolk firmness—8 minutes for a creamy yolk, and 9 minutes for a fully set center.
Chill in Ice Water Immediately: Once the eggs are done cooking, immediately transfer them to a bowl of ice water. This rapid cooling stops the cooking process and helps prevent the yolk from turning overcooked. The ice bath also makes peeling the eggs much easier by contracting the egg whites slightly, pulling them away from the shell.
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