Put the eggs in a single layer in a saucepan and cover by about 2 inches of cold water.
Bring the water to a boil, then reduce the heat and simmer for 1 minute.
Turn off the heat and let the eggs stand in the water for 10 minutes. Meanwhile, prepare an ice bath.
After 10 minutes, remove an egg and crack it open to check the yolk. It should be bright yellow and cooked but still creamy; if it's not, let the eggs stand for 1 to 2 more minutes.
Transfer the eggs to the ice bath to chill for several minutes, then drain and peel.