Fill a deep pot with enough water to hold the eggs comfortably. Lower the eggs gently into the pot so they don't crack. Bring the water to a simmer and immediately pull the pot from the heat. Cover the pot and let the eggs finish cooking in the hot water for 20 minutes.

Place them under cold running water until they are cool enough to handle. Gently press down and roll the egg over a countertop to crack the shell before peeling. Peel the shell and membrane away with your fingers.