Fill the bottom of a stock pot with several inches of water. (Make sure you have a lid for your pot.)
Optional: add a tablespoon of vinegar to the water. (for easier peeling)
Bring the water to a hard boil over high heat.
Place stainless steel basket (or metal colander over the boiling water.)
Water should be below the level of the boiling water.
Add eggs to the colander. (Eggs should not be touching the water.)
Place cover on the pot.
Continue boiling the water for exactly thirteen minutes.
While eggs are steaming, prepare an ice bath in the kitchen sink or in a large mixing bowl.
At the thirteen minute mark, remove eggs from the stainless steel basket and add to the ice bath.
Cool eggs completely, about 15 minutes.
Crack and peel!