Use eggs that are 7 to 10 days old
Place eggs in a single layer in a saucepan
Add cold water to cover eggs by 1 inch
Bring water to a full boil over medium-high heat
Turn off the heat immediately
Cover the pan with a lid
Let eggs sit in hot water for 9 to 12 minutes
Transfer eggs to an ice bath immediately
Chill eggs for at least 5 minutes
Gently tap and roll eggs to crack the shell
Peel under cool running water
Store unpeeled eggs in the refrigerator for up to 1 week