Start by filling a medium-sized pot with water. You need enough water to submerge the eggs completely but leave some space. Place the pot on your induction cooktop and set it to high heat until the water comes to a rolling boil.

Once the water is boiling, add the salt and vinegar. Why vinegar? It helps keep the egg whites intact in case an egg cracks during cooking. Not a necessity, but a smart move nonetheless.

Reduce the heat to medium-high. Using a slotted spoon, carefully lower the eggs into the boiling water one at a time. Safety first; we don’t want any splashes here!

Start your timer now. For perfectly boiled eggs:

Soft-boiled: Cook for 6-7 minutes for a runny yolk and set whites.

Medium-boiled: Aim for 8-9 minutes for a slightly firmer yolk yet still creamy.

Hard-boiled: 10-12 minutes will yield fully cooked yolks.

While the eggs are boiling, prepare an ice bath.

Fill a bowl with cold water and ice. When the eggs reach your desired cooking time, transfer them quickly into the ice bath. This stops the cooking process and makes peeling much easier.

After a few minutes in the ice bath, remove the eggs. Gently tap them on a hard surface to crack the shell.

Begin peeling from the wider end, where there’s usually an air pocket, facilitating easier shell removal. Devour them plain, sprinkle with salt, or toss them in your favorite salad.