INSTRUCTIONS

  1. 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. 2. Heat the pot on high heat and bring the water to a full rolling boil.
  3. 3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
  4. 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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