Place a single layer of eggs in a saucepan—do not stack eggs on top of each other and don’t crowd them. Add enough cold water to the pan to cover the eggs by 1 in. Put the lid on the pan and bring the water to a boil over high heat.
Remove the pan from the heat when the water comes to a full boil. Let the eggs stand, covered, for exactly 11 min. Run cold water over the eggs until they’re completely cool—this helps prevent rubbery egg whites and greenish yolks. Store the cooled eggs in the refrigerator.
To keep track of when the eggs were cooked, write the date on them using a marker or crayon.
Crack the shells while the eggs are still hot, if you’re planning to use the eggs right away. Run cold water over them after cracking and peel them when they’re cool.
For easy-to-peel eggs, boil eggs that are at least 2 weeks old. Farm-fresh eggs do not peel easily. To crack the hot, boiled eggs, first pour off the cooking water, then put the lid back on the pan. Aggressively swirl the eggs inside the pan so they bump against each other and the sides of the pan. Run cold water over them until cool. The water will seep inside the cracks, making the eggs easier to peel.