Hard Boiled Egg

Place eggs in a single layer in a heavy-bottomed saucepan. Cover with cold water by 1-2 inches.

Bring the water to a rolling boil over high heat, then immediately remove from heat and cover the pot with a tight-fitting lid.

Let the eggs sit in the hot water for exactly 12 minutes for large eggs (10 minutes for medium, 14 minutes for extra-large).

While eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.

After 12 minutes, immediately transfer eggs to the ice bath using a slotted spoon to stop the cooking process.

Let eggs cool in the ice bath for at least 5 minutes, or until completely cool.

To peel, gently tap eggs all over and start peeling from the wider end under cool running water. Store peeled eggs in refrigerator for up to 1 week.