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Put the eggs in a large pot, and add enough water to cover them by 2 inches.
Partially cover the pot, and put it over high heat.
When the water comes to a boil, turn off the heat, cover the pot fully, and let the eggs sit for 10 minutes.
Meanwhile, fill a large bowl with ice water.
Carefully drain the eggs, and transfer them to the ice bath.
Let them cool in the ice water for 5 minutes, then dry them with a paper towel or cloth towel, and serve.
(Store hard-boiled eggs in an egg carton in the refrigerator for up to several days.)