- Salt and pepper, To Taste
Bring a medium saucepan of water to a rolling boil. Gently lower large eggs, straight from the fridge, into the water with a spoon. Let cook for 7 minutes (6-6 1/2 minutes will produce a looser yolk).
Immediately remove the eggs with a slotted spoon and rinse under cold water or plunge into an ice bath until cool enough to handle. Gently tap eggs on countertop to crack the shells and peel under running water. Slice in half lengthwise and sprinkle with flaky salt and black pepper.