Place eggs in a single layer in a saucepan
Add cold water until eggs are covered by about 1 inch
Set heat to medium-high and bring water to a gentle boil
Once boiling, reduce heat to maintain a steady simmer
Boil for 9–12 minutes (9 minutes for softer yolks, 12 minutes for firmer yolks)
Drain hot water
Immediately transfer eggs to an ice bath or run under cold water until fully cooled
Peel under cold running water
Refrigerate in a covered container up to 1 week