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Boiled Eggs 

Eggs should be cooked gently, not boiled until they are rubbery. Here’s the best way: 

Use a pan big enough to hold the eggs in a single layer (no more than 12 at a time). Fill pan with enough gold water to cover eggs by 1 to 2 inches. Place on medium-high heat. When water just comes to a boil – a few large bubbles will begin to break the surface – cover the pan and turn off the heat. Let the eggs stand about 18 minutes. Pour off the hot water, run cold water over the eggs for a minute or two, then fill pan with cold water and add several ice cubes. Crack the eggs, then return to water and let stand until cool to the touch. Remove an egg, roll on the counter to crack all over and all over and peel, dipping in the water to remove small pieces on shell.

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