- 1. Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
- 2. Heat the pot on high heat and bring the water to a full rolling boil.
- 3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
- 4. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water.
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