Gently place your eggs in an empty saucepan or stockpot, and then fill the pan with cold water so that there is at least 1 inch of water on top of the eggs (if using 6 or less eggs), or 1.5-2 inches of water on top of the eggs (if using 7-14 eggs).
Transfer pan to the stove (uncovered) and heat over medium-high heat until the water reaches a rolling boil. Let the eggs boil for 1 minute (no more). Then remove the pan from the heat, and cover snugly with a lid. Let the eggs continue to cook in the pan for 9-11* minutes, or until the yolks reach your desired level of doneness.
Carefully drain out the hot water (or you can also transfer the eggs to a colander, and then return them to the pot). Then fill the pot with ice water, and let the eggs sit for a few minutes until they are completely chilled.
Peel and serve the eggs immediately. Transfer them to a sealed container and refrigerate for up to 1 week.