Hard-Boiled Eggs
['4–8 large eggs']
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the fat end containing the air pocket.
Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill.
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