Yumurta Kapama

Place the large eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over medium-high heat, then reduce heat to low, cover, and cook for 10-12 minutes for hard-boiled eggs.

Once cooked, immediately drain the large eggs and transfer them to an ice bath to cool completely. This helps prevent a green ring around the yolk and makes peeling easier.

Carefully peel the cooled large eggs and slice each egg in half lengthwise.