Use eggs that are 7–10 days old if possible
Bring a pot of water to a boil
Gently lower eggs into the boiling water
Reduce to a gentle boil or simmer
Cook for 10–12 minutes
Prepare an ice bath in a bowl
Transfer eggs immediately to the ice bath
Chill for at least 5–10 minutes
Crack the shell all over
Peel under cool running water
Start peeling from the wider end
Store peeled eggs in water in the refrigerator if needed