Place the eggs in a saucepan and cover them with cold water, ensuring they are fully submerged.

Bring the water to a boil over high heat.

Once the water is boiling, reduce the heat to low to maintain a gentle simmer.

Let the eggs simmer in the water for 15 minutes.

After 15 minutes, remove the saucepan from the heat.

Immediately transfer the eggs to a bowl of cold water using a slotted spoon or tongs.

Let the eggs sit in the cold water for a few minutes to cool down.

Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the shell away under running water or in the bowl of water.