Place eggs in a single layer in a saucepan
Cover with cold water by about 1 inch (2–3 cm)
Set heat to high until the water reaches a full boil
Once boiling, reduce heat to maintain a gentle boil
Cook for 9–12 minutes (9 minutes for slightly soft yolks, 12 minutes for fully set)
Prepare an ice bath (bowl of ice water) while the eggs cook
Transfer eggs to the ice bath immediately after cooking
Cool for 5–10 minutes
Peel under cold running water (peel right away for easier peeling)
Serve or store in the refrigerator up to 1 week