Fill a medium saucepan with water and bring to a boil. While the water heats up, fill a bowl with water and plenty of ice cubes and set aside.

Use a spider or slotted spoon to slowly drop the cold eggs in a single layer into the boiling water. Cook the eggs at a rolling boil for 14 minutes. Use the spider to immediately plunge the eggs into the ice water bath. Chill the eggs for 5 minutes. Remove the eggs from the water.

To peel the eggs, gently tap the bottom of the egg on a hard, flat surface, like a cutting board or countertop. Continue tapping while rotating to the top of the egg then gently tap all the way around the circumference. Gently cover the egg with the palm of your hand and lightly roll the egg. Under running water or in a bowl filled with water, slowly begin peeling at the bottom of the egg where an air pocket should have formed during cooking. Eat or refrigerate for up to 3 days.