Bring a pot of water to a light boil (not a rolling boil). Use a pot that is large enough, so your eggs will be in a single layer and will be covered with at least an inch or two of water.
Use a thumbtack and place a hole on the larger round side (not pointy side) of each egg. This releases pressure inside of the egg, so the shells won’t crack.
Using a spoon, gently lower each egg into the lightly boiling water. Boil the eggs for 10 minutes, making sure that the water is only gently boiling. The water boiling at too high of a temperature is what causes eggs to become tough and rubbery.
Empty the water and leave the eggs in the pot. Shake the pot, so the eggs bang together and the shells crack.
Cover eggs in cold water. Allow them to sit for 5 minutes, so the eggs can cool.
Optional: Peel eggs under running water. This makes them easier to peel.
