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- 6 Hy-Vee large eggs
- Kosher salt
- Hy-Vee ground black pepper
Fill a medium saucepan with water; bring to simmer over medium heat. Gently place eggs in water with a spoon. Cook, uncovered, 6 minutes.
Remove eggs; immediately place in ice water. Let stand 3 minutes. Peel eggs; serve immediately or cover and refrigerate up to 3 days. Season to taste with kosher salt and black pepper.