Step 1

Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower 4–8 large eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer cooked eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.

Step 2

Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Rinse in cold water to remove any stubborn bits of shell.

Do ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.