Put the eggs in the stockpot and pour cool water until you cover the eggs with 1-2 inches of water. The more eggs you have in the pot, the more water you need to cover them up. Cover 6 eggs with one inch of water. If you have 7-12 eggs, cover them with two inches of water.

Add ½ teaspoon of salt in it to prevent the eggs from cracking.
Heat the stockpot on high heat and bring the water to full boil.

When the water starts boiling, turn off the heat and cover the pot with the lid.

Let the eggs sit in hot water 10-12 minutes. Prepare an ice bath in a bowl and, with a slotted spoon, transfer the eggs to the cold water.

Peel the eggs and serve as you desire.