Premium Recipes

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:

1. Pull eggs out of refrigerator and set on counter.
2. Place a large pot of water onto stovetop set to high heat. Cover and bring to a rolling boil.
3. 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.
4. 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.
5. Once timer goes off, remove pot from stove and drain water. Add running cold water, and allow eggs to sit for 10 minutes.
6. Drain, and crack to remove shells. Rinse eggs to eliminate any remaining shell pieces.
7. Eat immediately, or store for up to 2 days.