it tightly with a lid, and let the eggs stand in the hot water for 11 minutes.
Cooking times can vary slightly depending on the size of the eggs and the starting temperature, but 11 minutes generally produces firm whites and creamy, fully set yolks.
2. Prepare an Ice Bath
While the eggs are resting, fill a large bowl with cold water and plenty of ice cubes.
When the 11 minutes have passed, use a slotted spoon to transfer the eggs immediately into the ice bath. Allow them to cool for at least 10 minutes.
The sudden temperature change stops the cooking process and helps prevent the yolks from becoming dry or developing a gray-green ring.
3. Peel the Eggs
Tap each cooled egg gently against the counter until the shell is cracked all over. Roll it lightly beneath your palm, then begin peeling from the wider end where a
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