Fill a large bowl with water and add some ice.

Place the eggs in a medium pan and fully cover with cold water.

Bring to the boil, then reduce to a gentle simmer.

Simmer for six minutes for soft, squishy yolks, seven minutes if you prefer firmer yolks.

Remove the eggs from the pan and immediately transfer to the iced water. Leave to cool for a couple of minutes.

When the eggs are cool, transfer to a towel to dry.

Gently tap the egg on a board to remove the shell, starting at the large end.

Eat immediately or refrigerate for up to a week.