Place cold eggs in a saucepot. Add enough water to the pot to cover the eggs by one inch.
Place a lid on the pot and turn the heat on to high. Allow the water to come up to a boil. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water. Chill the eggs in the ice water for about five minutes. Peel and enjoy.