Bring water to boil. Just before it boils, put in eggs. Cook 10 minutes (for two or three eggs). Turn off and remove pot rom burner. Let stand 5 minutes. Then to ice bath and peel. Crack large end, pick off shell until you get membrane underneath revealed. Peel membrane and rest of shell comes off in pieces very smoothly. Eat and enjoy. P.S. The egg cooker now available does terrific job for hard boiled and soft boiled eggs. Comfort food for my wife: two soft boiled eggs with lightly buttered toast in cup with pat of butter: all schmussed together -- happy wife/happy life.
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