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Place the eggs in a single layer in a saucepan.
Fill the pan with enough water to cover the eggs by about an inch.
Add the lemon juice to the water.
Bring the water to a gentle boil over medium heat.
Once boiling, reduce the heat to low and simmer for 8-12 minutes depending on your desired yolk firmness.
Remove the eggs and place them immediately in cold water or an ice bath to stop cooking and make peeling easier.
Serving and storage tips:
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