Through much trial and error, I've found that the best way to get that perfect hard boil is to add the eggs to a saucepan, fill the pan with water until it covers the eggs by an inch. Bring to a boil, cover with a lid, and turn off the heat but leave the saucepan on the burner. Cook for 12 minutes exactly, then drain and run the eggs under cold water and peel while they're still warm. No ice bath necessary!