Perfectly Cooked Hard-Boiled Eggs

1. Prepare Eggs in Saucepan

Place your eggs in a single layer in a medium saucepan. Fill the saucepan with tap water until the eggs are covered by about an inch.

2. Boil and Let Sit

Turn the heat to high and let the water come to a boil. As soon as it reaches a boil, remove the pot from the heat and cover it with a tight-fitting lid. Let the eggs sit in the hot water for exactly 10 minutes.

3. Prepare Ice Bath

While the eggs are cooking, prepare an ice bath by filling a large bowl with 4 cups of cold water and 4 cups of ice cubes.

4. Cool and Crack

Once the 10 minutes are up, pour off the hot water from the saucepan and gently shake the pan to crack the eggshells.

5. Transfer to Ice Bath

Using a slotted spoon, transfer the eggs to the ice bath and let them cool for about 5 minutes.

6. Peel and Serve

When you're ready to peel, start at the wider end of the egg where an air pocket is located. Hard-cooked eggs can be refrigerated for up to 3 days.