Servings:
makes 1 dozen (12) eggs

Ingredients:
12 eggs
water

Directions:
Place eggs in large saucepan.
Cover with water at least 2 inches above eggs.
Bring water rapidly to boiling.
Cover pan and remove from heat.
Let stand for 20 minutes.
Cool eggs quickly by filling pan with cold water.

Serving Suggestions:
Perfect for Easter egg dying and hunts.
Or, for salads, remove shells by draining water and
briskly shaking eggs back and forth in pan, peeling
shattered shells off under cold running water.

Recipe from "Where's Mom Now That I Need Her?" cookbook