Use cold, uncracked eggs straight from the fridge. Arrange in a single layer in a 2–3 qt saucepan. Cover with cold water by at least 1 inch. Do not wash the eggs beforehand.

Bring water to a rolling boil over high heat, uncovered. Remove from heat, cover with a lid, and let eggs steep 9–12 min. Softer yolk: 9–10 min. Firm yolk, no green ring: 11–12 min. Transfer immediately to ice water or run cold water over eggs for ~5 min to stop cooking.

Transfer eggs to ice water for 5 minutes until fully cold. Tap each egg on the counter to crack the shell all over, roll between your hands to loosen, then peel from the large end under cold running water. Internal temp should reach 71°C. No green yolk — that means overcooked. Eat immediately, slice into salads, or prep for deviled eggs.