Fill a 1 or 2 quart sauce pan with water so that it's 1/2" deep. Over high heat bring the water to a boil then gently add the eggs to the pan. I use a spoon to lower them into the pan so they don't get cracked. Immediately cover the pan and set the timer to 6 minutes and 30 seconds. When the timer goes off, remove lid and run cold tap water over eggs (while their still in the pan) for exactly 30 seconds. When 30 seconds are up, remove eggs from pan and peel eggs. To make peeling easier, tap the large end of the egg on the counter to crack. Peeling from this end will make it much easier since this is the end of the egg that usually has an air space.
Salt and pepper to taste.
Note: 1/2" of water doesn't seem like a lot, but once to a boil the water will stay at a boil even when the eggs are added. Once the pan is covered, steam cooks the eggs more efficiently then the older method of submerging the entire egg in boiling water. Thus resulting in a more consistent cooked egg. If you follow the times to the letter, you will have consistent results every time.
One other note. If you want to do more eggs, just be sure to use a pan large enough to handle the extra eggs. The water level and times remain the same no matter how many eggs you do!
Stick to the times and water level exactly. Try and be sure that when the eggs have finished their cooking time, that you get them to the sink and run the cold water over them immediately. This stops the cooking process, yet still allows the eggs to remain warm for eating. If you vary the times, you won't have consistent results.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 89 (62%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 423mg||130 %|
|Sodium 141.2mg||5 %|
|Potassium 134mg||4 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 12.6g||18 %|
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Calories per serving: 143
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