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1. Water level 3cm/1" - Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more.
2. Boil first then add eggs - Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water.
3. Lower heat - Reduce the heat slightly to medium high - water should still be bubbling but not so much the eggs are being bashed around so roughly they crack. (Note 3)
4. Start the timer once all the eggs are in. - Dippy solders: 3 minutes (can't peel)- Runny yolks: 6 minutes- Soft boiled: 8 minutes- Hard boiled: 10 minutes
5. Cool 10 minutes - Remove eggs using a slotted spoon into a large bowl or sink filled with plenty of cold tap water to cool the eggs. (Ice - Note 4) Cool 10 minutes.
6. Peel from base in water - Crack the base of the shell by tapping it on the counter, then peel under water from the base (it's easier).
7. Storing - Hard boiled eggs can be stored in the fridge for up to 7 days (peeled or unpeeled). Freezing not recommended (whites go weird).