Use a spoon to tap the eggs until a crack appears. It doesn't have crack completely, just as long as there's a crack.
Put the eggs and water in a large frying pan. Cover and heat over high.
For eggs out of the fridge, heat 3 minutes; for room temperature eggs, heat 2 minutes. Then reduce heat to low and allow to steam for 3 minutes.
Stop the heat. For soft-set eggs let sit for 3 minutes; hard-boiled for 5 minutes.
Transfer to ice water and the shell should slip right off.
This is a fully cooked yolk.
Use a shallow frying pan with 2 tablespoons of water, so the eggs don't burn.
Make sure the yolks cook evenly by cooking over high heat. It's a good idea to gently agitate them in the frying pan, too, to shift the position of the eggs.
Story Behind this Recipe
This is a short recipe that works every time! As long as you follow the directions for room temperature or chilled eggs you can't fail.
Don't break the shell too much. It's important to adjust the cooking time based on the condition of the egg. If adding more eggs, add 1 tablespoon water to every 2 eggs. Every stovetop is different, so adjust accordingly; start out with a lower heat.