Fill a pot with enough water to submerge an egg in water.

Tip: You can place the cold eggs in the pan and cover with water then remove the eggs so you know you have the right amount of water.

Bring the water to a boil, then reduce the heat to a simmer (barely bubbling).

Gently lower the egg into the water and set a timer for five minutes.

Remove the egg from the water and run in under a faucet of cold water for 30-60 seconds to cool the shell and stop the cooking.

Crack the top off the egg and eat with salt and plenty of fresh cracked black pepper.