Hard-boiled eggs are easy enough to make, but if you skip an important step at the end of the cooking process, the shells will stick and become very difficult to peel. Using the cold-water technique forces the eggs to stop cooking, and simultaneously creates a thin layer of steam in between the shells and the egg whites. The layer of steam will make cracking and peeling the hard-boiled eggs much simpler and quicker.
Fill a large pot until the eggs are covered with 1 inch of water.
Bring the water to a boil.
Immediately remove the eggs from the heat and allow them to sit for 10 minutes.
Use a slotted spoon to remove the eggs from the hot water, and transfer them to a large mixing bowl filled with cold water.
Remove the eggs when they are cool enough to hold comfortably.
Crack the eggs on a hard surface, and use your fingers to peel away the eggshells. The thin membrane that usually sticks to the eggs will come off with the shells.
Don't cook more than 24 eggs at one time, or they may cook unevenly.