This is our favorite method for making consistent, easy to peel, hard boiled eggs. Adjust the boiling time to your preferred firmness. 6 minutes 30 seconds for fully set egg white and nearly runny yolks (think Japanese ramen egg style). 10 minutes for fully cooked whites and yolks. Timing may vary slightly due to egg temperature, age, size, elevation, how many eggs you are boiling, size of pot, etc…Poke a small hole in the bottom to release air, allowing the egg to expand within the shell as it boil and create a closer to uniform roundness. Stirring the eggs for the first couple minutes helps keep the yolk centered in the eggs instead of occasionally cooking lopsided. And immediate ice water bath stops the cooking and shocks the eggs, allowing them to peel much easier. We might get 1 in 10 which doesn't peel perfectly, but this method is the best and most consistent of the dozens of ways we've tested.