Easy-Peel Hard-Boiled Eggs

Start by bringing a medium-sized pot of water to a rolling boil. Make sure there is enough water to cover the eggs by at least an inch.
While waiting for the water to boil, take the eggs out of the refrigerator to warm up to room temperature. Make an ice bath by combining lots of ice with cold water in a large bowl.
Once the water is boiling, lower the heat to a simmer and gently place the eggs into the water using a skimmer or spoon, then increase the heat back to a boil.
For fully-set yolks, cook the eggs 12 to 14 minutes. Alternatively, keep these times in mind: 6 minutes for soft-boiled with a runny yolk, 8 minutes for jammy yolks, 10 minutes for slightly soft-centered yolks.
Use the skimmer to immediately transfer the eggs into the ice bath to cool down quickly and stop the cooking process.
Once fully cooled, gently roll the eggs on a countertop or tap them to create cracks, then start peeling from the bottom end where there is usually an air pocket.