Let eggs sit at room temp for 1 hour before cooking, or submerge in warm water for 10 minutes. Room temp eggs cook better.

Bring a large pot salted water to boil. Add eggs carefully with tongs. Simmer for 12 minutes. Do not boil. Place eggs in an ice water bath immediately. The fresher the eggs are, the more difficult peeling the eggs will be. Avoid any green colored sections of cooked eggs.

Variations; Replace water with wine/liquor/ or beer, or add mustard seed/celery seed/ or cinnamon stick to water