Start by placing eggs in a medium pot in a single layer and covering them with water. It’s important they don’t overlap and the pot isn’t too crowded so they all cook at the same time. Bring them to a boil, remove from heat and cover. Let sit 10 minutes.
Transfer the eggs to a bowl full of ice water to cool them down quickly. This will keep the yolks *bright* yellow.
To peel, crack an egg all over on a counter, then give the egg a little roll, pressing slightly till it’s cracked all over. Then peel.
But what if you’d rather have a soft, delicious, just-a-little gooey yolk? Read on!
To start, bring a medium pot of water to a boil. Then, using a large spoon, gently lower in a few eggs (keep them in an even layer and don’t crowd the pot). Boil them, uncovered, for 6 minutes.
Then chill in an ice bath to stop the cooking (lest the yolk become…hardboiled), and peel as usual.