Start with 2–3-day-old eggs. Place them into a large pot and add enough water to cover the eggs by at least 1". Add salt—this will keep cracked eggs from leaking because the whites solidify faster in salted water.
Place eggs, uncovered, over high heat then bring to a rolling boil. Once boiling, set a kitchen timer for 2 minutes then remove from heat, cover and place on a cool part of the stove. Set timer for 10 minutes.
When the timer goes off, carefully drain hot water from the pot then cover the eggs with ice water. Allow eggs to sit in the cold water until they’re cool enough to handle.
Crack the shells and peel them away. Rinse peeled eggs under cold water to remove any remaining particles of shell.