In a medium size stock pot (with a lid) carefully place your large eggs. Cover with enough water to fully submerge the eggs (1 inch above eggs). Bring water to boil over high heat.
What boil means: not that first little bubble that tickles the bottom of your pan, a boil means many bubbles breaking the waters surface and steam coming off your pot. But you want to just reach that boil not let those eggs sit at a rolling boil.
Once your water has come to a boil, cover your pot with a lid and remove it from the stove. Set your timer for 17 minutes for large eggs.
In the meantime, fill a large bowl with cold water and ice.
After 17 minutes, take a slotted spoon and transfer your eggs into the ice bath. Let sit for about 5 minutes to fully cool.
Remove eggs from ice bath, dry, and you are ready to crack those bad boys open and start munching.