Place eggs in a single layer in a pot. Add enough cold water to cover the eggs by about 2 inches above the eggs.
Leave the pot uncovered and with a medium-high heat, bring it to a gentle boil.
Turn off the heat and cover for 9 minutes. This process is called steeping or coddling, the eggs will continue to cook in the heat and produce a creamy white and a nicely cooked yolk.
Prepare an ice bath. Bowl with water and ice.
After 9 minutes, place the eggs in the ice bath for a few minutes, to stop them from cooking, and help the white to move away from the shell for easier peeling.
To peel an egg perfectly, crack larger end of the egg (it has an air pocket), and in water, peel the egg, if you can, in large sections, not little by little. The water helps the white remain slippery and peels from the shell easier. If you can get under the membrane, this will add to the egg peeling easier. Unpeeled, the boiled egg should be perfectly smooth and oval.