Put the room-temperature eggs in a small pot and cover them with 1-inch water.
Place over high heat; bring the water to a full rolling boil
Immediately reduce the heat and simmer gently, setting your clock or microwave timer for 10-11 minutes.
Meanwhile, prepare an ice bath by filling a large bowl or pot with ice and water.
When the timer goes off and the eggs are finished cooking, remove them from the pot with a slotted spoon and place them in the ice bath to stop the cooking process. (Eggs will continue to cook even under cold running water).
When the eggs are cool to the touch, remove them from the ice water.
Peel and eat immediately or store in the refrigerator for later use.