I love keeping boiled eggs in their shells. Something feels really right about keeping them in their natural container until they are ready to eat. No need to peel the eggs right away for this recipe. This recipe works for as many eggs as will fit in the pot used. This recipe is similar to the CI recipe for soft cooked eggs but with different heat settings and cooking times and with an ice bath.
|Over high heat, bring 1 inch of water to boil in a saucepan.|
|Use tongs to transfer the eggs into the saucepan. Cover and reduce the heat to medium-low. Cook for 13 minutes.|
|Using 1 part ice with 1 part cold water, prepare a water bath large enough to submerge all the eggs. Use the tongs to transfer the eggs into the ice bath. Chill for at least 15 minutes.|
|Wipe the eggs dry and peel each egg when ready to eat. The eggs will keep for a few days in the fridge in a paper towel-lined airtight container.|