How to Make Hard-Boiled Eggs

Fill a large saucepan with water, ensuring there's enough to cover the eggs by at least 1 inch.
Bring the water to a rapid boil over high heat.
Carefully lower the cold eggs into the boiling water using a slotted spoon, then reduce the heat to medium-high so the water is still bubbling but not too vigorously.
Set a timer for the desired doneness. In this case, 10 minutes for fully hard-boiled.
Once cooked, transfer the eggs to a bowl of cold water to cool for 10 minutes, which stops the cooking process and makes peeling easier.
To peel, gently tap the wider base of the egg to crack the shell, then peel under running water starting from the base for easier removal of the shell.
Store hard-boiled eggs in the refrigerator for up to 7 days, either peeled or unpeeled.