What’s the best way to make hard-cooked eggs? Cook extraordinaire Marie Simmons explains her fail-proof method in The Good Egg:

“Place the eggs in a saucepan large enough to hold them in a single layer. Add tap water to cover by 1 inch. Set over medium-high heat and heat, uncovered, until the water is almost boiling. When you see one or two bubbles break on the surface, remove the pan from the heat and cover. Leave the eggs in the hot water for 10 to 15 minutes, depending on the size of your eggs and the consistency you like. Set a timer and allow 10 minutes for medium eggs, 11 minutes for large eggs, and 12 to 15 minutes for extra-large eggs. If you want a very firm yolk, leave the eggs in for 1 minute more.

When the time is up, immediately tilt the pan over the sink and drain off the hot water. Set the pan in the sink, cover the eggs with cold water, and add a handful of ice cubes. Carefully lift out each warm egg and break the shell at the large, more rounded end by giving it a tap with a heavy spoon or hitting it against the side of the sink. Return each cracked egg to the pan and let it cool completely. When the eggs are cool to the touch, remove them one at a time and crack the shell lightly all around by rolling it on the work surface. Carefully peel, removing the shell in small pieces, then dip the egg into the pan of water to remove any clinging bits of shell.” Simmons recommends using olive oil rather than mayonnaise to soften the yolks.

Go ahead, get cracking!