Step 1

Place the eggs in a single layer in a large saucepan, and add enough cold water to cover them by 1 inch. Editor's Tip: Now isn't the time to bring out your cast-iron pan. A simple, lightweight pan will boil water more quickly, which is what you want.

Step 2

Cover the pot and quickly bring the water to a boil. As soon as the water boils, remove the pan from the heat. Editor's Tip: Use high heat to boil the water as quickly as possible. Make sure the water reaches boil vs. simmer (212°F if you're using a thermometer). Oh, and don't bother adding salt here; it's an old wives' tale that salt makes water boil faster.

Step 3

Let large eggs stand for 15 minutes (12 minutes for medium eggs or 18 minutes for extra-large eggs). Editor's Tip: Cooking the eggs in the water's residual heat ensures the shells won't crack and the eggs reach the perfect doneness. After 15 minutes, the yolks will be fully cooked for a perfect hard-boiled texture. You can adjust the timing to create soft-, medium- or firm-boiled eggs.

Step 4

Rinse the eggs in cold water and place them in ice water until completely cooled. Drain and refrigerate. Editor's Tip: If you prefer to eat hard-boiled eggs warm, you can skip the ice bath.