One or more eggs
1. Place eggs in a deep saucepan and cover with cold water by 1 inch.
2. Bring to a boil over high heat, cover, remove from heat and let stand for 13 minutes.
3. Use a slotted spoon to transfer eggs to an ice-water bath to stop the cooking.
4. Serve warm, or leave in the bath to cool completely, about 10 minutes. 5. Peel to serve.
Tips: To make a perfect hard-cooked egg, without a greenish ring around the yolk, avoid boiling them for any length of time.
Unpeeled eggs can be refrigerated for up to 1 week.