Bring the water to a full boil. Fill the saucepan with enough water to cover the eggs by about an inch and bring it to a full, rolling boil over high heat.

Lower the eggs in carefully. Using a slotted spoon, gently lower each egg into the boiling water one at a time to prevent cracking.

Cook for 6 to 7 minutes. Start your timer the moment the last egg goes in. 6 minutes gives a softer, glossier yolk; 7 minutes gives a firmer, fudgier one.

Transfer to an ice bath. The moment the timer goes off, move the eggs straight into a bowl of ice water and let them sit for at least 5 minutes.

Peel gently. Tap each egg on the counter to crack the shell all over, then peel under cool running water.

Slice and serve. Cut each egg in half lengthwise, season with salt and pepper, and serve immediately.