Place eggs in a single layer in a saucepan
Add cold water until eggs are covered by about 1 inch (2–3 cm)
Put the saucepan on the stove over medium-high heat
Bring water to a gentle boil
Reduce heat to maintain a gentle boil
Start timing once the water is boiling
For soft-boiled: cook 6–7 minutes
For medium-boiled: cook 9–10 minutes
For hard-boiled: cook 11–12 minutes
Drain hot water
Transfer eggs to a bowl of ice water for 5–10 minutes
Peel under cool running water
Serve immediately or store peeled or unpeeled eggs in the refrigerator up to 1 week