Place large eggs in a saucepot wide enough to hold them in single layer

Add cold water to cover the eggs by 1 inch

Place the pot on high heat and bring the eggs to a boil

Let the eggs stand in the pot for 17 minutes and set a timmer

Just before the timer goes off, fill a big bowl with ice water

When the timer buzzes, don’t linger. Drain the eggs immediately and transfer them to the bowl of ice water

Cool the eggs completely in the ice water and then refrigerate them