If cooking the eggs from scratch, place eight eggs in a saucepan* and cover with cold water. Bring to a boil and then immediately turn off the heat. Let eggs sit in hot water for 12 minutes. Remove from water and cool. Peel eggs and slice in half. Set the halved whites on a clean plate and place two whole cooked yolks into a medium sized bowl. Discard the remaining 6 yolks (or save for another recipe). You should have a plate with 16 egg white halves and a bowl with two whole yolks.