This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can lay in the saucepan in one layer so they do not hit each other and crack shells while they cook.
4 large eggs
Place the eggs in a single layer in a saucepan and cover with cold water by 1 1/2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes.
**Cooking time can range from 10 to 14 minutes, depending on the size of your eggs as well as how done you want them to be. If you are cooking a large batch of eggs, it might be a good idea to “sacrifice” one egg and check doneness.
Just before the eggs are cooked, prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.