Use eggs that are 7–10 days old for easier peeling
Place eggs in a single layer in a saucepan
Add cold water to cover eggs by about 1 inch
Bring water to a full boil over medium-high heat
Turn off the heat as soon as it reaches a boil
Cover the pan with a lid
Let eggs sit in hot water for 9–12 minutes
Transfer eggs immediately to an ice bath
Chill eggs in ice water for at least 10 minutes
Crack and peel under running water
Start peeling from the wider end of the egg
Store peeled eggs in the refrigerator if not eating right away