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Recipe from: American Egg Board
The basic principle of egg cooking is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn gray-green. eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken.
Cover eggs with one inch of water. Bring water to boil. Turn off burner and remove from heat if necessary after bringing to boil. Let eggs stand: 12 minutes for medium, 15 minutes for large, 18 minutes for extra large eggs. After time is up, run cold water over eggs until completely cooled. Peel starting from large end.