- 8 large eggs (can use 6-12 eggs), cold
- 8 cups cold water (for a 3 qt saucepan)
- Place cold eggs in a medium stainless steel pot and cover with cold water so water is 1″ above the surface of the eggs. With the lid off, bring to a rolling boil over high heat.
- Once at a boil, reduce heat to keep at a medium boil and set a timer for your desired doneness (see chart below).
- Prepare your ice water bath and as soon as the timer is done, transfer eggs into ice water so they are fully submerged. Refrigerate eggs once cool and peel when ready to use.