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1. Put the eggs in one layer on the bottom of the pan. Put the pan in the sink. Run water into the pan until the water is
1 inch over the eggs. Put the pan on a burner. Turn it to medium-high heat.
2. Let the water come to a boil. Put the lid on the pan when the water is boiling. Move the pan onto a cold burner. Set
the timer for 15 minutes for Large-sized eggs (or for 12 minutes for Medium-sized eggs or for 18 minutes for
Extra Large-sized eggs).
3. Put the pan in the sink when the time is over. Run cold water into the pan until the eggs are cool. Put the eggs into
the refrigerator if you're going to use them later or peel them if you're going to use them right away. Be sure to use
all the cooked eggs up before a week is over.
4. Gently tap a cooled egg on the countertop or table until it has cracks in it. Roll the egg between your hands until the
cracks turn into small crackles all over the egg.
5. Use your fingers to start peeling off the shell at the large end of the egg. If you need to, you can hold the egg under
running cold water or dip it in a bowl of water to make peeling easier. Throw out the pieces of eggshell when the
egg is all peeled. You can eat the egg or use it in a recipe when it's peeled.
a narrative-Eggs are Great
c. expository- How to Boil Eggs
b. persuasive- The Best Eggs
d descriptive-Eggs for Easter