Place eggs in a stockpot or dutch oven Stainless Steel or Anodized Aluminum (Calphalon) with enough water to cover by one inch.
6 Eggs 2.5 quarts water
Bring eggs to boil.
Cover and turn off heat, on an electric stove, remove from burner completely. Let them sit for exactly 17 minutes.
Place ice in a large bowl while eggs are sitting, 2 minutes before timer counts down, add enough water to completely submerse eggs.
Place eggs in ice water bath for 2 minutes.
Return water to boil and place eggs in boiling water for 10 seconds.
Return to ice water bath for 15-20 minutes.
Tap egg shell around center, on the edge of the counter or, if egg hasn’t cracked, roll on counter. Peel shell from egg then swish in ice water bath to remove shell chips from egg.