Large-Batch Hard-Cooked Eggs

Step 1

Bring 4 quarts water to boil in large Dutch oven over high heat. Fill large bowl halfway with ice and water.

Step 2

Using spider skimmer or slotted spoon, gently lower eggs into boiling water and cook for 13 minutes. Transfer eggs to ice bath and let cool for 5 minutes.

Step 3

To peel, gently tap 1 egg on counter to crack shell all over. Begin peeling off shell at wider end of egg, making sure to break membrane between shell and egg white. Under gently running water, carefully peel membrane and shell off egg. Repeat with remaining 11 eggs. Serve.