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Choose the right size pot to cook your eggs in: The eggs must not be stacked but be in one (1) layer only. Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 inch of water over the top of the eggs).
Too much water will take too long for the water to get boiling, which can throw off the timing and give you overcooked eggs. Too little water causes parts of the eggs to be exposed and end up undercooked.
If you have 2 or 3 layers of eggs stacked up in a small pot, they may cook unevenly. Use a large pan and limit cooking to two (2) dozen eggs at a time only.
Over high heat, bring water JUST to a rapid boil.
As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid.
Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.
After 17 or 20 minutes (depending on size of your eggs), remove lid and drain off water from the eggs.
Watch the time when cooking the eggs carefully. Overcooking causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.
IMPORTANT - Stop the cooking process - Residual Heat or "Carry Over Heat."
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