Large eggs, any quantity up to a dozen, chilled
½ teaspoon kosher salt
Place the eggs in a pan large enough to hold them in a single layer with a little space between them. Add enough cold water to cover the eggs by an inch; add the salt. Bring to a full boil over high heat, uncovered. Immediately turn heat off, cover, and let stand 9 minutes (set a timer!).
Meanwhile, prepare a large bowl of ice water. Remove the eggs from the pan and immerse right away in the ice water; let stand for 5 minutes. Lightly crack shells by tapping all over on the counter, then rolling gently back and forth. Peel in water, starting at the wide end of the shell.
Tips & Tricks: Older eggs are easier to peel. 9 minutes of cooking will give you nice tender, yellow yolks. If you prefer them a little firmer/drier, try 10-11 minutes. Any more time may yield the dreaded “grey ring” around the yolks and will make peeling more difficult.