Ingredients:

  • Eggs, large, as many as desired
  • Water, enough to cover the eggs by about 1 inch (2.5 cm)

Instructions:

  1. Gently place the eggs in a single layer in the saucepan.
  2. Add enough cold water to cover the eggs by about 1 inch (2.5 cm).
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once boiling, immediately remove the pan from the heat, cover it tightly with a lid, and let the eggs sit in the hot water for 12-15 minutes, depending on yolk preference.
  5. While the eggs are sitting, prepare an ice bath in a large bowl.
  6. After the allotted time, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon or spider.
  7. Let the eggs cool in the ice bath for at least 5 minutes, or until they are cool enough to handle. Gently crack the shell all over by tapping it on a hard surface. Peel the eggs under cold running water.