Boiled Eggs

Place eggs in a saucepan in which they fit snugly at the bottom and add cold water to just cover the eggs. Bring to a boil. Remove from the heat and cover. Allow to cook to desired doneness: 5 minutes—soft but not runny; 7 minutes—medium; 10 minutes—hard but not flaky yolk; 12 minutes—pale, flaky yolk but no gray ring around the yolk. I also like to gently tap the wide end of the egg on a hard surface before placing it in the water to create a hairline crack in the shell, making it easier to peel.