• In a 2-quart saucepan, add water and one heaping teaspoon of baking soda, ensuring about 1 inch of space remains at the top. Bring to a rapid boil over medium-high heat, then reduce to medium.
• Carefully lower the raw eggs into the boiling water using tongs.

Cooking Times:

• For soft-set eggs (runny yolk and cooked white), set a timer for 5 minutes.
• For medium eggs (firm white and partially cooked yolk), set the timer for 9 minutes.
• For hard-boiled eggs (fully cooked whites and yolk), set the timer for 13 minutes.
• Upon completion, immediately transfer the eggs to an ice bath. Leave submerged for 10 minutes to cool completely.