Place large eggs in a single layer in a straight-sided pan 6 1/2 to 7 inches wide. Add cold water to cover eggs by 1 inch. Cook over high heat until water reaches 200°, 8 to 11 minutes; yolks will be liquid, whites firm. For entirely firm whites, cover pan, remove from heat, and let stand 2 to 4 minutes. For firm yolks, leave pan on burner but lower heat to keep water at 180° to 200° for 10 to 12 minutes longer.