Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch.

Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water.

Make Ahead: Eggs can be cooked and peeled 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. Store in an airtight container in the refrigerator.

Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the eggshell easier to remove.