Ingredients:

  • Large Eggs: Variable, as needed (Preferably cold, straight from the refrigerator)
  • Water: Enough to fully cover the eggs in the pot (Approximately 6 cups/1.4 liters for 6 eggs)

Instructions:

  1. Gently place the eggs in a single layer at the bottom of the saucepan. Avoid overcrowding.
  2. Add enough cold water to completely cover the eggs by at least an inch (2.5 cm).
  3. Place the saucepan over medium-high heat and bring the water to a rolling boil. Watch carefully; you don’t want the eggs to crack from the rapid temperature change.
  4. Once the water reaches a rolling boil, immediately remove the saucepan from the heat. Cover the pot with a lid.
  5. Let the eggs sit in the hot water, covered, for 12 minutes for firm yolks.
  6. After 12 minutes, drain the hot water and immediately run cold water over the eggs. Alternatively, transfer the eggs to an ice bath (a bowl filled with ice and water) for 5 minutes. This stops the cooking process and makes peeling easier.
  7. Gently tap the egg all over on a hard surface to crack the shell. Start peeling from the larger end, under running water if desired.