Place 3 to 6 fresh, free-range large eggs in a single layer at the bottom of a saucepan or pot.

Pour purified spring water into the pot, ensuring it covers the eggs by about an inch or so.

Put the pot over medium-high heat and bring the water to a rolling boil.

Once the water reaches a rapid boil, immediately turn off the heat. Cover the pot with a lid and let it sit for about 8 to 12 minutes, depending on the desired doneness:

8 minutes for slightly soft-boiled eggs with a custardy yolk.

10 minutes for a traditional hard-boiled egg with a firm yolk.

12 minutes for a fully hard-boiled egg with a completely set yolk.

After the desired cooking time, carefully remove the eggs from the hot water using a slotted spoon and place them immediately into a bowl of ice water. This helps stop the cooking process and makes peeling easier.

Gently tap each egg on a hard surface, then roll it to crack the shell all around. Peel the eggs under running water or in the bowl of water. Once peeled, use them right away or refrigerate for later use.

Enjoy your perfectly boiled eggs as a snack, salad topping, or use them to prepare delicious dishes. Store any leftover eggs in the refrigerator for up to one week.