In a medium saucepan, arrange the eggs in a single layer and fill with enough water to cover by 1 inch. Cover and bring just to a boil over high heat. Remove the pan from the heat, cover and let stand for 14 minutes.
Meanwhile, fill a large bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water and let stand until cool, about 5 minutes. Refrigerate, unpeeled, for up to 1 week.