Place the eggs in a single layer in a large saucepan or pot.
Add cold water to the pot until it covers the eggs by about 2 inches.
Set the pot over medium heat and bring the water to a full boil, uncovered (this may take 10–15 minutes).
As soon as the water reaches a rolling boil with large bubbles, start a 2-minute timer and allow the water to boil, uncovered.
When the 2 minutes are up, remove the pot from heat and cover it immediately; let the eggs sit undisturbed for exactly 10 minutes (use 12 minutes for extra-large eggs).
Meanwhile, fill a large bowl with cold water and ice to make an ice bath.
After the resting time, use a slotted spoon to transfer the eggs to the ice bath.
Gently crack the shells by dropping the eggs a couple of inches into the bowl or shaking the bowl a little; this helps make peeling easier.
Let the eggs cool in the ice bath for about 5 minutes until completely cool, then peel immediately or refrigerate.
If desired, peel the eggs under lukewarm running water to help release bits of shell.
