Follow this technique and say good–bye to green rings and soft yolks forever! First place eggs in a single layer in a saucepan and cover with cold water at least 1 inch above eggs. Next, cover pan; heat to boiling. Immediately remove from heat and let stand, covered, for 15 minutes for large eggs (12 minutes for medium and 18 minutes for extra–large), then drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled. Ta–dah—perfectly cooked eggs!
Answered 10/10/2012 by Kitchen Expert