Place the eggs in a single layer in a saucepan or pot. Avoid stacking eggs to ensure even cooking.

Add enough water to the pot to cover the eggs by about 1 inch.

Set the pot over medium-high heat and bring the water to a rolling boil.

Once the water is boiling, cover the pot with a lid and turn off the heat. Allow the eggs to sit in the hot water for 10-12 minutes for hard-boiled eggs.

While the eggs are sitting, prepare an ice bath by filling a large bowl with ice and cold water.

After the eggs have finished cooking, carefully transfer them to the ice bath using a slotted spoon. Let them cool for 5-10 minutes to stop the cooking process and make peeling easier.

Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water for best results.

Serve immediately or store the peeled eggs in the refrigerator for up to 5 days.