- Cover a single layer of large eggs with water in a saucepan. Water level should be at least 1 inch above eggs. Cover the saucepan and quickly bring the water just to boiling.
- Remove from heat. Let eggs stand covered in the hot water for 15 minutes (18 minutes for extra-large eggs).
- Drain water from pan and immediately run cold water over eggs until completely cooled.
Very fresh eggs are harder to peel. Use eggs that have been in your refrigerator for a few days.
The secret to successfully scrambling eggs is to cook them slowly over low heat. Resist the temptation to rush the cooking process by using a higher heat as this results in over cooked, rubbery-textured eggs.