Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
Remove pan from heat, cover, and let sit for 10 minutes.
Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
Begin peeling from air-pocket (wider) end.
The shell should come off in spiral strips attached to thin membrane.
Hard-boiled eggs can be refrigerated for several days.
You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.