Fill a medium pot with water, ensuring there is enough water to cover the eggs by about oneinch. Bring the water to a rolling boil over high heat.
Carefully lower the eggs into the boiling water using a spoon.
Reduce the heat to a gentle simmer and let the eggs cook for exactly 6 minutes for aperfectly jammy interior.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice cubes andcold water.
Once the eggs are done cooking, immediately transfer them to the ice bath using a slotted spoon or tongs. Let the eggs sit in the ice bath for at least 5 minutes to stop the cooking process and cool them down.
To peel, gently crack the eggs on a flat surface and roll them with a light touch to loosen the shell. Start peeling at the wider end of the egg, where the air pocket is. Carefully remove the shell, rinsing under cool running water as needed to remove any shell fragments.
