Perfect Boiled Eggs - Soft, Jammy, and Hard.

Bring a medium pot of salted water to a slow boil, not quite at a rolling or fast boil.

Gently add in the eggs to the pot with a slotted spoon, one at a time, in a single, spread out layer at the bottom of the pot. Make sure the eggs are covered by about 2 inches of water, and don't overcrowd the pot.

Soft Boiled Eggs: Cook for 6 minutes.Jammy Eggs: Cook for 7 minutes.Medium Boiled Eggs: Cook for 9 minutes.Hard Boiled Eggs: Cook for 11 minutes.

While the eggs cook, prepare an ice bath. Add 3-4 cups of ice to a large bowl, then fill the bowl to 2/3 full with cold water.

Once the cook time is over, remove the eggs using a slotted spoon. Set the eggs gently into the ice bath to stop the cooking process.

Allow the eggs to cool in the ice bath just until they're chilled enough to hold in your hands, then remove them before they're fully chilled through. Crack and peel the eggs, starting with wherever the air bubble has formed, usually at the bottom.