You should start with cold water and eggs in a pot, bring the water to a boil, then remove the pot from the heat and let the eggs sit in the hot water for a certain amount of time, depending on how you like your eggs. Then, you should cool the eggs in ice water or under cold running water to stop the cooking process and make them easier to peel.

The timing of how long to leave the eggs in the hot water depends on the size of the eggs and how cooked you want the yolks to be. Here are some guidelines for large eggs:

- For runny whites and yolks, 3 minutes
- For slightly runny whites and yolks, 4 minutes
- For soft-boiled eggs with firm whites and custardy yolks, 6 minutes
- For hard-boiled eggs with creamy yolks, 10 minutes
- For hard-boiled eggs with firm yolks, 15 minutes

To peel the eggs, gently crack them against the counter or a cutting board, then roll them with your palm to loosen the shell. Peel them under cold running water or in a bowl of water, starting from the wider end where there is an air pocket. You can also add some vinegar or salt to the boiling water to make peeling easier.
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