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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Feel so silly.  I never make them but I needed 12 this week.  I read several different recipes and ended up following (by mistake) a combination of 2.  So I put the eggs in a pot covered by water, waited for the water to boil and then removed them from the heat (mistake) and let them sit for 12 minutes.  Luckily I tested 1.  It is not cooked at all.  I made scrambled eggs with it.

So...I am thinking of trying to redo with the same eggs?  Maybe for 1 minute less cook time?  Any ideas?  Start over with a new dozen?[/quote]
If you put a lid on the pot after the water came to a boil, then this is a go-to method. [/quote]

Yup,,the lid was on.  The boil was not a full on about to bubble over but beyond tiny bubbles at the bottom.  That is all I can think of.  [/quote]
Did you do all 12 eggs in one pot? The eggs should only cover the bottom of the pan — not layered or overlapping. I’m guessing you had too many eggs for the amount of water. [/quote]

Possibly this.

I do full boil for one minute (in a big enameled cast iron pot, so plenty of room for a single layer with space between), then remove from heat and cover for six minutes. Then transfer to bowl with cold water and ice to stop cooking. It’s never failed.

Sorry yours didn’t work, but I’d start over.[/quote]

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