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Fill a medium saucepan with 1 inch of water, bring to a rolling boil.
Add the eggs to a steaming basket, and lower the basket in the saucepan. Cover with the lid, reduce the heat to medium-low, and cook for 13 minutes for large eggs or 12 minutes for medium eggs.
Meanwhile, prepare an ice bath by combining equal parts of cold water to ice cubes in a medium bowl.
Remove the saucepan from heat, and with kitchen tongs transfer the eggs to the ice bath, and leave in the ice bath for 10 minutes. This will stop the cooking process.
Carefully peel the eggs, the shell should come right off.