1. Place a folded kitchen towel in the bottom of a large pot. Fill the pot two thirds of the way with water, place over high heat, and bring to a boil. Once your water starts to boil, use a slotted spoon to lower the eggs, one at a time, into the water. Cook the eggs for 13 minutes.
2. While the eggs are boiling, fill a medium bowl with ice water.
3. As soon as the timer goes off, using a slotted spoon, transfer the eggs to the ice bath. Let sit for 5 minutes to stop the cooking. Drain.
4. Carefully tap around the rounded bottom end of the egg to crack it open. Peel and use the eggs as desired. Store refrigerated in an airtight container for up to 1 week.

Notes