Grab a small to medium-sized saucepan. Fill it with enough water to cover the egg by at least an inch. You want that water to generously envelop your egg, ensuring even cooking.

Place the saucepan on the stove and turn the heat to high. Keep a close eye on it. You want a rolling boil, not just bubbles timidly bubbling away. This might take a few minutes, so be patient.

When the water is just right, gently lower that large egg into the boiling water. I usually use a spoon to avoid any splash disasters. Here’s the key: timing is everything. For a perfectly soft yolk, you’ll want to boil it for 6 to 7 minutes.

While your egg is happily boiling away, prepare a bowl of ice water. After the timer goes off, promptly remove the egg and plunge it into the icy bath. This step prevents the cooking process from continuing and helps you peel the egg later. I learned this tip the hard way, as my first eggs turned into hard-boiled disasters.

After about five minutes in the ice bath, remove the egg and gently tap it on a hard surface. Start peeling from the wider end where there’s typically an air pocket. You’ll find that the shell comes off surprisingly easily. If you’re feeling whimsical, sprinkle that pinch of sea salt and some lemon zest on top, or just dip your toast into the luscious yolk.