Place cold eggs in a saucepan and fill with cold water so that eggs are covered by at least 2" of water. Bring to a full boil. Immediately remove from heat and cover with a tight fitting lid. Let eggs set for 15 minutes. Immediately drain and cool with cold running water. Then peel or store unpeeled in refrigerator. The yolks will be golden and the whites firm, but tender. There is no green around the yolks.
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