1 quart water for every 2 eggs
1 to 12 large eggs
Choose a lidded saucepan (or pot) small enough that the
eggs will be fully submerged when you add them to the
water. Bring the water to a boil over high heat. Add the
eggs, cover the pan, and remove from the heat. Cook the
eggs according to the times given in the chart, then remove
with a slotted spoon and serve immediately.