Fastest safe way: use warm water.

• Put the cold eggs (still in their shells) in a bowl.
• Cover them with warm tap water that feels like a hot bath, not hot enough to sting your finger (you don’t want to cook them).
• Let sit 5–10 minutes, swirling once or twice; when the shells no longer feel cool, they’re effectively at room temp.

Tips:

• If you’re in a big rush, use slightly warmer water and check after about 3 minutes.
• Never use boiling or near‑boiling water, or you’ll start to cook the whites.