Place eggs in a saucepan and cover them with cold water.
Add 1 teaspoon of baking soda (or 1 tablespoon of vinegar) to the water.
Bring to a boil and cook for 9–12 minutes, depending on how firm you want the yolks.
Once cooked, transfer the eggs immediately to an ice-water bath for 5–10 minutes.
Gently tap the shell on a hard surface, roll the egg, and peel under running water.
Serving and Storage Tips:
