Place eggs in a single layer in a saucepan.
Add enough cold water to cover eggs by about 1 inch.
Bring water to a boil over medium-high heat.
Once boiling, reduce heat to maintain a gentle boil.
Cook for 9–12 minutes for hard-boiled eggs (9 for firmer yolks, 12 for fully set).
Remove eggs with a slotted spoon.
Transfer immediately to an ice bath or run under cold water for 5–10 minutes.
Peel under cold running water.
Store peeled eggs in the refrigerator and use within 3–7 days.