Before cooking, gently wash the room temp eggs to remove any dirt or bacteria that may be on the shell.
Bring a pot of water to a full rolling boil before putting the eggs in. Select a pot that is large enough to hold your eggs in a single layer. Be sure there is enough water to cover the eggs by one inch.
Once the water has come to a full boil, place the eggs in the water, ensuring that they are not overcrowded and are covered by at least one inch of water. You can do this with a slotted spoon or with tongs. Make sure they are submerged by at least an inch. Then, bring the water down to medium heat. Place a cover on the eggs and let them cook for 13 minutes.
Place eggs in cold water immediately after cooking and let them sit for 15 minutes to cool completely
Once the eggs are cool, take them out of the ice water bath and peel them right away. Gently tap each egg on a hard surface to crack the shell, then roll the egg between your hands to loosen the shell. Start peeling from the wider end, where the air pocket is often located.
