Choose a pan that will comfortably fit all the eggs you intend to cook in one layer.
Cover the eggs with water by about an inch and put the pan over high heat.
When the water reaches a full boil, cover the pan, remove it from the heat, and start a timer for 10-12 minutes (this time according to the American Egg Board; I cook mine for up to 15 minutes, and Doug Katz takes his as long as 18 minutes, so pay attention so you can determine the time that works bes for you).
Prepare an ice bath—half water and half ice.
When the eggs have been covered for 10-12 minutes, remove them to the ice bath for at least 10 minutes, stirring the ice water a couple of times during the first minutes of cooling. (This is the most important step in the process as far as I'm concerned.)
Peel and use, or store in the shell in a covered container for up to two weeks.