Ingredients

• 6-8 large eggs

Method

1. Take eggs out of the fridge and leave on the counter before starting step 2.

2. Bring a large saucepan of water to a boil. Using a spoon, carefully lower eggs into water one at a time.

3. Turn heat off, cover the saucepan, and allow eggs to cook for 10 minutes.

4. When the timer goes off, replace the hot water with cold tap water to halt the cooking process.

Notes

• Older eggs tend to be a little easier to peel.

• Eggs can be stored in fridge for up to three days.

• I love eating these sliced in half lengthwise and topped with a tiny bit of kosher salt, celery salt, and cayenne pepper.