- one dozen eggs
- Gently place the eggs in a single layer in a large pot. Cover with cold water by 1".
- Over high heat, bring the water to a rolling boil. Cover and reduce heat to medium-low. Cook for 10 minutes.
- Remove from heat and let sit for 10 to 15 minutes.
- Drain and run cool water into the pot. Remove the cooled eggs and store in the fridge for up to 1 week.