To make perfect hard-boiled eggs, follow these steps:

1. Place eggs in a single layer in a pot or saucepan and cover them with cold water by about 1 inch.
2. Bring the water to a rolling boil over high heat.
3. Once boiling, turn off the heat and cover the pot. Let the eggs sit in the hot water for 10-12 minutes, depending on your preferred yolk texture: 10 minutes for creamy, vibrant yellow yolks; 12 minutes for fully set, paler yolks.
4. After the time is up, drain the hot water and immediately transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. Leave them in the ice bath for at least 14 minutes.
5. Peel the eggs starting from the larger end, ideally under running water to help ease off the shell.

Additional tips:

• Using eggs that have been refrigerated for about a week helps make peeling easier.
• Avoid overcooking to prevent a greenish ring around the yolk.
• Store unpeeled hard-boiled eggs in the refrigerator for up to one week.

This method ensures tender whites, bright yellow yolks, and shells that come off easily