Bring a medium-sized pot to a rolling boil on the stovetop over high heat.
Lower eggs into rapidly boiling water using a kitchen spider or slotted spoon, and continue to boil with the eggs for 6-7 minutes. (Do yourself a favor, and set a timer!)
Once those 7 minutes are up, immediately add eggs to icy water to stop cooking.
Peel and eat when cool enough to handle.
Serve as desired, and enjoy!
If you're making these in bulk, don't peel them! Save them in the fridge, and peel before eating. They'll keep for a week!
This recipe was originally shared on Instagram via @foodbymars.*See the image above for a 6, 7, and 8-minute egg to make it to your taste! If you're using smaller or extra-large eggs, the times will need to be altered.**You may also need to add time if doing more than 6 eggs in the pot.