• As many as you want Eggs. Should be at least one week old.
• At least one inch above the eggs Water
Process
1. Place the eggs in a pot of COLD water. Be sure there is at least an inch of water above the top of each egg. Let the eggs sit in the cold water for about five minutes, then replace that water with more cold water. The idea is to equalize the temperatures of the eggs and water so that both the water temperature and the egg temperature start out the same.
2. Eggs should be one level deep in the pot. Not stacked.
3. Place the pot with the eggs and water over high heat until the water comes to a full boil. IMMEDIATELY take the pot off the heat and cover with a tightly-fitting lid. The eggs will cook from the heat of the water.
4. Let the eggs sit in the pan in the hot water for 12 minutes for medium eggs, 15 minutes for large eggs and 18 minutes for extra large eggs
5. Drain the eggs and fill the pot with cold water. I like to empty and re-fill the pot several times to make sure the heat of the eggs doesn’t heat the water back up again. You can also put ice cubes in the water. The water should be very cold. Letting the eggs sit in the cold water until the eggs are completely cooled helps the papery membrane stick to the shell, instead of to the egg, and makes the egg easier to peel.
6. Let the eggs cool completely. To peel the eggs, gently tap the large end of the egg against a hard surface like your kitchen counter. This should crack the shell. Turn the egg and crack the other end. The shell should peel off very easily.