First we’re going to place the eggs right out of the refrigerator into a medium size saucepan. Next, I’m going to add enough water to cover the eggs by an inch or two. The more eggs you have in the saucepan the more water you will need. So six eggs need about an inch covering them whereas 7 to 12 bags will need to be covered by 2 inches of water.

Now at this point if you want to add some extras you can feel free to add a teaspoon of vinegar to help prevent any egg whites from running out if an egg if it happens to crack while cooking. Or some people like to add half a teaspoon of salt to the water to make them easier to peel and also to prevent cracking. You don’t need to add either of these ingredients but if you want to, you can have vinegar and/or salt this point.

Place the uncovered saucepan on the stove. Turn the heat to high to bring the water to boil. 

Once the water comes to a full rolling boil we’re going to shut off the heat, cover the pan and just let the pot sit for 10 to 12 minutes. I’m gonna use my handy little chicken timer here to make sure I don’t lose track of time. 

Ok, our timer went off so now we’re going transfer the eggs into an ice bath. I’m using a mesh strainer spoon, also known as a spider, did you do this and I’ll link it below. We’re gonna let the eggs sit in the ice bath for at least a few minutes until they’re cool. Personally I like to peel the eggs under some running water to make it go little easier.