1. Place the eggs in a small saucepan and cover with cold water.
  2. Set over high heat and bring to a boil.
  3. As soon as the water comes to a boil, turn off the heat and cover pan.
  4. Set timer for 12 minutes exactly.
  5. When the 12 minutes are up, drain water from pan and fill with cold water and let cool completely.

Note: for easy peeling, try not to use eggs that are fresh from the market or farm. Eggs that are a little older don’t cling so tightly to their shells.