I hope they do you more good than they have done for me. Serve immediately, as they will continue to cook in the shell. When the water boils, immediately remove the pan from the heat and cover. After 15 minutes, drain the eggs and run under cold water. No green eggs and ham this morning.
High heat makes the whites tough.
Adding the eggs to a cool skillet will cause them to stick. Let the eggs cook undisturbed for a few seconds, then scramble the eggs by pushing them slowly and gently with a wooden spatula for large, fluffy curds. Remove the eggs from the pan when they are almost but not quite set, since they will continue to cook on the plate. Overcooking creates dry eggs, overscrambling creates tiny, tough curds. For extremely soft texture, scramble the eggs with a couple of tablespoons of cream slowly on top of a double boiler.