Place eggs in a single layer in a medium saucepan. Pour in cold water to cover by about 1 inch.

Set the saucepan over high heat. When bubbles begin to form and the eggs start to dance, turn off the burner and immediately cover with a lid.

Let the eggs stand, undisturbed, for 17 minutes. No peeking!

Prepare an ice bath: fill a bowl with cold water and ice. After 17 minutes, gently transfer eggs to the ice bath to halt cooking.

Crack the shells and peel under running water for flawless, easy-to-peel eggs.