this is from the Americain Egg Board site. http://www.aeb.org

COOKING METHODS

There are five basic methods for cooking eggs. (Click here for
Basic
Preparation)

The basic principle of egg cooking is to use a medium to low
temperature and time carefully. When eggs are cooked at too high a
temperature or for too long at a low temperature, whites shrink and become
tough and rubbery; yolks become tough and their surface may turn
gray-green.

Eggs, other than hard-cooked, should be cooked until the whites are
completely coagulated and the yolks begin to thicken.\



Cover eggs with one inch of water. Bring water to boil. Turn off
burner and remove from heat if necessary after bringing to boil.

Let eggs stand: 12 mintues for medium, 15 minutes for large, 18
minutes for x large eggs.

After time is up, run cold water over eggs until completely cooled.

Peel starting from large end.


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