Perfectly Cooked Hard-Boiled Eggs

Place the eggs in a single layer at the bottom of a pot.

Cover the eggs with water, ensuring they are submerged by about 1/2 inch. Add the salt.

Bring water to a boil over high heat.

Once the water reaches a rapid boil, let it continue boiling for 1 minute, then cover the pot and remove from heat.

Let the covered pot stand for exactly 10 minutes. Set a timer.

Meanwhile, prepare an ice bath in a large bowl by combining the ice cubes with cold water.

After 10 minutes, uncover the pot and use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 1 minute.

Crack each eggshell on a hard counter until you find an air pocket. Begin peeling from the air pocket, making sure to catch the 'skin' underneath the shell. If any shell pieces remain, dip the peeled egg back into the ice bath to remove them.

If not peeling eggs immediately, store them in the refrigerator and peel later using the same technique of finding the air pocket. Run the eggs under cold water while peeling for additional help, if needed.