1. Fill a large pot or saucepan about 3/4 full with water. 
2. Place the pot over medium-high heat and bring the water to a rolling boil.
3. After the water has come to a boil, use a slotted spoon to gently place eggs into the boiling water one at a time.
4. Keep the water at a gentle and rolling (but not vigorous) boil. If the water is boiling too vigorously, it increases the chances of the eggs cracking. Adjust the heat as necessary.
5. Set a timer for 12 minutes to make hard-cooked yolks. If you prefer softer-cooked yolks, set a timer for 10 minutes.*
6. While the eggs are boiling, prepare an ice bath by filling a medium bowl halfway with ice and water.
7. Once the boiling time is done, use the slotted spoon to immediately transfer the eggs from the boiling water to the ice bath. Let the eggs sit in the ice water for 10 minutes.
8. After the 10 minutes, the eggs will be cool enough to handle and are ready to be peeled. 
9. Store the cooked eggs in an airtight container in the refrigerator – peeled or unpeeled – for up to 1 week. 

How to Peel: 

Once the eggs are fully cooked and cooled in the ice water bath, they are ready for peeling:

1. Cradle one egg in your hand and gently roll it on the counter or another hard surface (such as a cutting board) until some cracks form in the shell. 
2. Insert your finger between the cracked shell and the egg to poke through the membrane and fully remove the eggshell. 
3. Repeat with remaining eggs.