Ingredients:
12 Eggs
Water
Note: “Rolling Boil” means the water is like a Jacuzzi or hot tub – the water is bubbling somewhat aggressively, though not to the point that it is splashing out of the pot.
“Simmer” means the water has a ripple going through the surface, but isn’t actually bubbling.
Directions:
- Pull eggs out of refrigerator and set on counter.
- Place a large pot of water onto stovetop set to high heat. Cover and bring to a rolling boil.
- Using a slotted spoon (or a pasta server works really well!), gently place eggs into the water. If any pop, the heat will ‘re-seal’ them almost instantly.
- Half cover pot (set the lid partly off the side so it won’t boil over), and allow to resume to a rolling boil. Once it has started boiling again, set timer to 10 minutes, lowering heat slightly to keep the water to a simmer.
- Once timer goes off, remove pot from stove and drain water. Add running cold water, and allow eggs to sit for 10 minutes.
- Drain, and crack to remove shells. Rinse eggs to eliminate any remaining shell pieces.
- Eat immediately, or store for up to 2 days.
