• Place eggs in a single layer in a saucepan. Add enough water to come at least 1 inch above the eggs.
• Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling.
Let the eggs stand, covered, in the hot water about 15 minutes for large eggs (about 12 minutes for medium, about 18 for extra-large).
• Immediately run cold water over the eggs or place them in ice water until they’re completely cooled.
• Use within one week.
Note: Unfortunately, it’s almost impossible to cook eggs to this stage at altitudes above 10,000 feet.