1. Bring a pot of water to boil, adding just a pinch of salt. Use enough water to cover the eggs, plus about an inch more.
  2. While the water is heating, get a pin and make a small shallow (just through the shell) hole at the less pointy end of each egg. This allows air to escape so that the shell won’t crack from the sudden heat and subsequent gas expansion.
  3. Once the water is boiling, use a spoon to transfer each egg gently into the water. This is so that you don’t break the eggs or splash yourself with boiling water.
  4. Allow the eggs to cook for 10 mins (or 8 for medium, 6 for soft).
  5. Turn off the heat and pour out as much of the hot water as possible without pouring out the eggs. Fill the pot (still containing the eggs) with cool water.
  6. Allow eggs to sit for 10 minutes (assuming you want them cool — medium and soft eggs are especially good when still warm) then eat, or refrigerate for up to a week at the very most.