The cooking process may be very simple but it requires perfect timing
for a perfect result.
Place a dozen eggs in a large pot (big enough to have eggs in a single
layer...do not crowd) and cover completely with an extra 2 inches of
cold water. Bring water to a boil over medium-high heat. Remove pan
from heat, cover with lid, and let stand for 18 minutes. Immediately
cool egg by plunging in cold water to prevent continued cooking and to
eliminate the unattractive grayish green circle that can form around
the yolk. Use for coloring, peel and eat, or use in recipe.
If not using immediately, refrigerate promptly for up to 24 hours.
Overcooking the egg will result in a green-rimmed yolk and tough
white. If egg does not peel easily, try holding under cold water while