Hard boiled eggs in cheesecloth

Bring about four liters of water to a spirited boil in a large stock pot.

Lay a dozen eggs in a folded length of cheesecloth, tie into a bundle and lower into the boiling water.

Turn the burner to medium-low and cook 10 minutes.

Move the bundle to an ice bath and cool 15 minutes.

Crack all over gently and peel under a thin stream of warm water.

Variations: 7 minutes for a ramen egg; 12 minutes for fully set yolks for egg salad.