date:Mar 12, 2019
with cold water, and place the pot on the stove. It is best to use eggs that are just past the point of fresh, though not expired or bad. The outer membrane in fresh eggs tends to cling to the shell more than older eggs, making the peeling process more difficult.
Step 2: Bring the cold water to a boil. Once the water arrives at a rolling, bubbling boil, then turn the heat off, cover the pan, and remove it from the heat. Allow the eggs to sit in the water until they are cooked; about 9 minutes