Pour 2 quarts water into a medium saucepan. Gently add eggs, being careful not to crack the shells. Bring water to a boil over high. The minute the water boils, turn off the heat, move the pan to a cold burner, (eliminating the variable of how long it takes your particular burner to cool), and cover the pan. Let stand 12 minutes. Meanwhile, fill a medium bowl with ice and water. After exactly 12 minutes, pull eggs out with a slotted spoon, and plunge them into the ice bath. Let stand 5 minutes, 10 if you're going to store them for later. Gently crack eggs, and remove shells. Sprinkle evenly with salt and pepper after slicing in half so the yolks get seasoned, too.