1-6large or extra largeeggs(use more or less as needed)
salt and ground black pepper to taste
Instructions
Add 1/2 inch of water to a medium or large saucepan, and bring the water to a boil on medium-high heat.
Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
Cover and allow the eggs to steam for 6 1/2 minutes. Do not adjust the heat level.
Run cold water into the pan for 30 seconds to halt the cooking process. Peel and serve immediately.
Notes
This technique is scaleable, but don't stack up the eggs. Make sure they're in a single layer in the pan. This technique was shared in the January/February 2013 issue of Cook's Illustrated