Take out the eggs from refrigerator and place them in a single layer in a pot, close it with fitting lid.
Cover the eggs with water at least 1 inch above the top of the eggs.
Place the pot over to medium heat, uncovered, and boil until the water is boiling.
Remove the pot from the heat, cover it and let it stand for 12 minutes to hard-boil and 6 minutes to soft boil.
Using a heatproof slotted spoon, scoop out the eggs and place them in a bowl of ice water. For 10 minutes.
Hold up the egg and slowly crack on the table gently, until you see crack line. Slowly peel off the skin, and you’re ready to serve.
Tips: If you notice the white seeping out of a cracked egg during boiling, add a little vinegar to the water. This can helps the proteins in the egg white coagulate faster, sealing the crack.