Bring a large pot of water to a rapid boil 

Lower each egg into the pot of boiling water using a slotted spoon 

Cover to bring back to a boil and immediately set a timer

Boil for 5 minutes (for soft boiled eggs) or for 9 minutes (hard boiled eggs) or somewhere in between if you prefer jammy eggs.

Remove the eggs from the boiling water and immediately plunge in an ice bath 

Let sit in the ice bath for 2-3 minutes then start peeling

Crack the the fatter top of the egg with the air pocket to release the membrane from the egg white 

Store in a bag with a dry paper towel in the fridge, or eat immediately with a sprinkle of sea salt