Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.
Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, about 4-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)
• Make sure not to overcrowd the pot. You want the eggs in a single layer and not touching.
• Week old eggs are far easier to peel than fresh eggs. I also find that it’s easier to peel them under some running water, which seems to release that tricky membrane.
• If you want to make the hard boiled eggs ahead of time, you can store them in a tightly sealed container and place in the refrigerator up to 5 days.
• Altitude, your stove, the size of your pot, size of the eggs, and the amount of water all play a roll in getting those eggs perfect.