Step 1

Gently place your eggs in an empty saucepan or stockpot, and then fill the pan with cold water so that there is at least 1 inch of water on top of the eggs (if using 6 or less eggs), or 1.5-2 inches of water on top of the eggs (if using 7-14 eggs).

Step 2

Transfer pan to the stove (uncovered) and heat over medium-high heat until the water reaches a rolling boil.  Let the eggs boil for 1 minute (no more).  Then remove the pan from the heat, and cover snugly with a lid.  Let the eggs continue to cook in the pan for 9-11* minutes, or until the yolks reach your desired level of doneness.

Step 3

Carefully drain out the hot water (or you can also transfer the eggs to a colander, and then return them to the pot).  Then fill the pot with ice water, and let the eggs sit for a few minutes until they are completely chilled.

Step 4

Peel and serve the eggs immediately.  Or transfer them to a sealed container and refrigerate for up to 1 week.

Step 5

*Granted, different pots/stoves may cause the eggs to cook more/less quickly, so test what cooking time will work best in your kitchen.  I’ve found a good solid 10 minutes of cooking time works best for me.