7 min eggs

I've made probably tens of thousands of these in the restaurant world. Covered with salt and pepper and hot sauce. My tips

1. Add salt and a splash of vinegar to the water pot. Makes them easier to peel.

2. Once the pot boils, drop in the eggs with a spoon. Out of the fridge is fine but they'll be more fragile so be very gentle on the drop,

3. I think anything from 6-8 minutes is the right window. Drop these babies into an ice bath. Stops the cooking. Wait until they are cooled to the touch, then you're ready to peel. Peel under a faucet on a slow speed to help remove tiny bits of eggshell.

4. If you wanna be extra add a few drops of truffle oil