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Set the eggs out on the counter for 30 minutes to allow them to rise to around room temperature.
Bring a large saucepan of water to a rapid boil.
Once boiling, place an egg in a slotted spoon and gently lower it into the boiling water.
Lower the temperature to reach a medium-high simmer.
Set a timer based on your desired doneness: 6 minutes for liquid yolk, 7 minutes for runny yolk, 8 minutes for jammy yolk, and 10 minutes for creamy hard-boiled yolk.
Prepare an ice bath by filling a large bowl with ice water.
Once your timer goes off, use the slotted spoon to transfer the eggs from the hot water to the ice bath.
Allow the eggs to cool for about 10 minutes.
Use a clean towel to dry each egg, then tap the bottom of the wider part of the egg shell gently on your counter.
Peel from this cracked end.