Pat's No-fail Boiled Eggs

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 12 large eggs, cold
• 4 quarts tap water, hot

Recipe

• 1 in a large (not aluminum) cooking pot, add the 4 quarts of hot tap water, set it on the stove, and set your burner to high heat. do not salt the water and leave the pot uncovered throughout this recipe!
• 2 immediately place the eggs in the water, using a large spoon to do so as not to break them. don't wait for the water to boil to add the eggs! carefully move the eggs around with a long-handled spoon every few minutes which keeps the yolks centered in the eggs.
• 3 when the water begins to boil (large bubbles), set your timer to 13 minutes and slightly reduce the heat so that the boiling process does not bounce the eggs around -- a low boil is fine. you may still get a cracked egg now and again but just leave it in the pot with the others -- it will taste just fine.
• 4 every minute or so, for the first 3 minutes of when the eggs begin to boil, continue to carefully move the eggs around just a little with a long spoon to ensure that the yolks stay in the center of the eggs.
• 5 at the end of the 13 minutes, immediately remove the pot from the heat, carefully drain the hot water, and then run cold tap water into the pot with the eggs in it. repeat this cycle at least 2-3 times to cool the eggs and then allow the eggs to sit in the cool tap water for about a final 5 minutes.
• 6 peel your eggs by cracking them on the inside of your sink and then roll them just a bit to crumble the middle of the shell. under cold tap water, peel the eggs and allow them to drain on paper towels before eating them or refrigerating them in zip-lock bags.