Add cold water to a saucepan, cover, and bring it to a gentle simmer (just below boiling) over medium-high heat.
Using a slotted spoon, lower the eggs into the water straight from the fridge. Cover and cook for 6-7 minutes.
Remove the eggs and immediately add them to an ice bath.
For the Instant Pot:
Place eggs in a single layer on the trivet in an Instant Pot and add 1½ cups of water.
Secure the lid and set it to manual low pressure for 2 minutes. Then, allow the Instant Pot to release naturally for 1 minute followed by a quick release.
Remove the eggs and immediately add them to an ice bath.
Notes
Expert Tips:
For consistent results every time, use eggs straight out of the fridge, as room temperatures can vary. If you use room-temperature eggs, they will cook more quickly.
Water-to-egg ratio matters because the more water you have compared to eggs, the longer the cooking time will be.
The more eggs you add to the water, the slower the cooking process will be. I cook four eggs at a time and about eight for a large pot. Part of the reason is that fresh-from-the-fridge eggs will cool the water around them, so adding too many can alter the cooking time.
Use a slotted spoon to gently lower the eggs into the water and prevent them from cracking.
Set a timer because soft-boiled eggs can be finicky, and prepare an ice bath while you wait.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.