Penny De Los Santos
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1. Using a slotted spoon, gently place 4 room-temperature eggs in a 4-quart saucepan filled with 2 quarts boiling water and start timing. Reduce heat to medium and simmer for exactly 6 minutes. Penny De Los Santos
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2. Remove eggs with a slotted spoon. Penny de Los Santos
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3. Transfer eggs to an ice water bath and let sit for 30-60 seconds to stop the cooking and make the shell easier to remove. Penny De Los Santos
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4. Remove eggs from the ice water and transfer to egg cups. Snip off the narrow end with egg scissors or slice off with a knife and use a small spoon to scoop out the white and yolk. Penny De Los Santos

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