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A dozen eggs
Large pot (eggs should not be crowded at the bottom)
Cold water
Cover eggs with cold water. Don't crowd—you may need to cook in two batches depending on the size of pot. Gently bring to a low boil. As soon as you see a few bubbles turn off the heat and cover the pot firmly. Let sit undisturbed for about 10 minutes. This method is forgiving, an extra minute or two won't ruin your holiday eggs. Rinse the eggs with cold water or place in an ice bath to stop cooking.
If you've been butchering—I mean boiling—your eggs for years, you may feel skeptical. Try one egg, you'll be delighted with the toothsome white and firm, golden yolk.
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