Hard Boiled

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Starting in cold water prevents thermal shock cracking.

Set the pan over high heat and bring to a full, rolling boil. You want big, aggressive bubbles.

Once boiling, immediately remove the pan from heat. Cover with a tight-fitting lid.

Let the eggs sit in the hot water for exactly 10–12 minutes. 10 minutes for a yolk that's just barely set with a slightly darker center. 12 minutes for fully set all the way through.

While the eggs rest, prepare an ice bath — a large bowl filled with ice and cold water.

Transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes. This stops the cooking and makes peeling dramatically easier.

To peel: gently tap the egg on the counter to crack the shell all over, then roll it between your palms. Start peeling from the air cell end (the wider, blunt end) where there's a natural gap between the membrane and the white.