Once boiling begins, turn off the heat, cover the pot, and let the eggs sit in the hot water for 9–12 minutes depending on how firm you prefer the yolk. Immediately transfer the eggs to an ice-water bath once the time is up. This step stops the cooking process quickly and helps prevent the green ring from forming. Cooling also makes peeling easier and helps preserve the ideal texture of the yolk.
For best results, use eggs that are a few days old, store them properly in the refrigerator, and avoid overcooking. With the right timing and rapid cooling, you’ll consistently achieve smooth whites and bright, golden yolks every time. Keeping a simple kitchen timer nearby can also help ensure accuracy and consistent results.