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 COOK TIME DESCRIPTION BEST USES 1 to 3 minutes Outer white set just enough to allow egg to retain its shape when carefully peeled I use 1- or 2-minute eggs when I’m tossing the eggs with salad or pasta where the uncooked egg will emulsify with other ingredients; they’re not pleasant to eat on their own White is opaque Serve as a ... I use 1- or 2-minute eggs when I’m tossing the eggs with salad or pasta where the uncooked egg will emulsify with other ingredients; they’re not pleasant to eat on their own White is opaque Serve as a