- 2 tablespoons coarse salt
- 8 large eggs
Fill a large saucepan with about 4 inches of water. Add salt, and bring to a boil. Reduce heat to medium. Break one egg at a time into the water. Using a spoon, gently spoon the egg whites over the yolks.
When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon. Drain on a paper towel–lined baking sheet. The eggs may be made a day in advance, and stored in cold water in the refrigerator. To reheat, place in a saucepan of simmering water until heated through.