Instructions

• Place the 6 large eggs in a single layer in a large pot and add enough water to cover the eggs by about 1 inch.
• Bring the water to a rolling boil over high heat.
• Using a slotted spoon, carefully lower the eggs into the boiling water.
• Reduce the heat as needed to maintain a gentle rolling boil; when the water is steadily boiling again, start a timer and cook the eggs for exactly 8 minutes.
• While the eggs cook, prepare a large bowl of cold tap water to use for cooling.
• When the 8 minutes are up, immediately transfer the eggs from the pot to the bowl of cold water and cool them for 2–4 minutes.
• Peel the eggs under lukewarm running water to help remove the shells, then serve.