Fill a medium pot with enough water to cover the eggs by about an inch. Bring the water to a gentle boil over medium heat.
While the water is heating, fill a large bowl with ice and cold water for the ice bath.
Once the water is boiling, gently lower the six eggs into the pot using a slotted spoon. Reduce the heat slightly to maintain a gentle boil.
Set your timer for 6-7 minutes for perfect soft boiled eggs. For firmer yolks, aim for 8 minutes.
When the timer goes off, quickly transfer the eggs to the bowl of ice water. Let them sit for about 5 minutes.
After cooling, gently tap the eggs to crack the shell, then peel under running water. Serve immediately with salt and garnish if desired.
