- However many eggs you want (from happy, free-range chickens who were bug-fed in the wide open wonderfulness of nature)
- Cook: Gently place eggs in a saucepan; add enough water to cover eggs by at least 1-inch. Remove eggs, set aside. Bring water to boiling, reduce to a simmer; return eggs to pan. Set a timer for 3 minutes, simmer 3 minutes. Remove pan from heat, cover and set aside 9 minutes (set the timer).
- Cool: Transfer eggs to colander and rinse under cool running water until shells are cool enough to handle. Transfer eggs to clean kitchen towel and dry off excess water.
- Eat: Transfer dried eggs to a glass bowl. Cover and refrigerate up to three days.
Add eggs only after water is boiling, which will cause the membrane against the shell to pull away, making the eggs easy to peel once cooled.