Cook eggs in a pan large enough to hold sufficient water to cover them by
Put the eggs on to cook over high heat. When water comes to a boil, reduce the heat to a simmer and cook to desired doneness as follows:
Very soft. When the water reaches the boiling point, the eggs will be very soft and the yolk hot. About
Soft. Simmer 1 minute after boiling is reached. The white is almost completely cooked, and the yolk falls from it with no liquid white.
Soft-firm. Simmer 2 minutes after boiling is reached. The white is set and the yolk is just starting to cook. The yolk still falls free from the cooked white.
Firm-soft. Simmer 3 minutes after water boils. Now the yolk is cooked about
Hard-cooked. Simmer 12 minutes after boiling is reached. Remove from heat and set pan under cold running water. Let cold water run into the pan until the eggs are cold. Once they are cold, refrigerate until ready to use. Do not boil eggs and do not cook eggs longer than 12 minutes. High heat and overcooking make eggs, as well as all other animal protein, tough.
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