Method:
Pour enough water into a saucepan to cover the eggs by about 2,5 cm. Bring the water to the boil, carefully lower the extra-large eggs into the water and bring to the boil once more. Reduce the temperature and slowly simmer the eggs for 9 minutes, stirring occasionally. Plunge the eggs into cold water and knock gently with a knife to crack the shells. Leave the eggs to cool, shell carefully and halve the eggs with a sharp knife. Mash the yolks and use to make one of the three stuffed egg variations (see stuffed egg recipes).
