Eye Test: Count the Eggs

Timing guide (covered, heat off)
Soft-boiled (jammy center): 6–7 minutes
Medium (mostly set, slightly creamy): 8–9 minutes
Hard-boiled (fully set yolk): 10–12 minutes

If your eggs are extra large or straight from the fridge, add 1 minute.

6. Ice bath immediately
   Move the eggs straight into a bowl of ice water for 5–10 minutes. This stops cooking, prevents gray yolks, and makes peeling easier.

7. Peel and store
   Tap, roll, and peel under a little running water if needed. Store peeled or unpeeled eggs in the fridge and use within 7 days.

Common fixes
Eggs cracking: lower the eggs in gently, avoid overcrowding, consider starting with slightly warmer eggs (not ice-cold).
Hard to peel: cool longer in the ice bath; slightly older eggs often peel easier than very fresh ones.
Gray yolk ring: reduce sit time by a minute and always ice-bath right away.

Important detail to the end
Now back to the challenge: count the eggs in the picture and tell me your final number. Is it 21 or 23?