You will need a
- taller rather than wider saucepan or stockpot with a well-fitting lid
- an egg pricker or a pin
- and a large bowl of ice water
- Prick the large ends to at least 1/4 inch, popping an air bubble that may cause the eggs to crack while cooking.
- Place them in a single layer in the pot, and cover with cold water by one inch.
- Using high heat, bring just to a boil, and remove from heat and let rest, covered, for 17 minutes.
- Place them in a bowl of ice water for 2 minutes, during which reheat the cooking water to boiling.
- Up to 6 at a time, reboil them for 10 seconds, and then return to the bowl of ice water, cracking them gently in several places.