Hard-boiling is perfect for eggs that aren’t farm-fresh because older eggs peel easier. This method gives you whites that are firm, not rubbery, and yolks that are cooked through but not dry and flaky. A dip in an ice bath cools any residual heat so green rings don’t form around the yolks. We call for a specific amount of water—2 quarts—to eliminate variables and keep the recipe as foolproof as possible. Still, water in pots of different sizes, materials, and thicknesses will heat and cool at slightly different rates, so if you find the doneness isn’t to your liking, adjust the time the eggs stand in the water accordingly. Store them refrigerated in their shells for up to 1 week.