Place eggs in a single layer in a saucepan
Add enough cold water to cover the eggs by about 1 inch
Bring the water to a gentle boil over medium-high heat
Once boiling, reduce heat to maintain a steady simmer
Cook for 9–12 minutes for hard-boiled eggs
Remove the pan from heat
Drain the hot water
Immediately transfer eggs to an ice bath (or run under cold water) for 5–10 minutes
Peel under cold running water
Serve or refrigerate in a covered container up to 1 week