Instructions

1. Place eggs that are three to five days old gently in the bottom of a heavy saucepan. Make sure the eggs are not stacked and have room to move around. Fill the pan of eggs with cold water about 1 inch above the eggs.

2. Heat the pan on a burner set on high until the water comes to a rolling boil. Turn the stove to the low setting once the water is boiling and place a tight-fitting cover on the pan. Set a timer to 10 minutes for large-sized eggs and let them continue to cook.

3. Remove the pan from the heat immediately once the 10 minutes is up. Gently remove the eggs and place them in a bowl of ice water for several minutes. Drain the water and refill the bowl with ice water. Let the eggs cool for an additional five minutes.

4. Drain the eggs and serve immediately. Place unused eggs, still in the shell, in the refrigerator for future use. The eggs will stay fresh for up to one week.