Perfect hard boiled eggs are made by bringing water to boil in a large pot, lowering the eggs into the water and boiling them for around 30 seconds. Then, the heat should be reduced until the water is barely simmering, and the eggs should continue cooking for 11 minutes.
Those who wish to serve the eggs hot should do so immediately. Those who prefer their eggs cold can remove them from the boiling water and place them straight into a bowl filled with ice water. After cooling for 15 minutes, the eggs can be peeled under cool running water. If time allows, letting the eggs sit in the fridge overnight after they have been boiled can help make peeling them easier. Cooler eggs are firmer than hot ones, and firmer eggs are less likely to create craters when their shells are removed.
It can also be beneficial to use eggs that are older rather than fresher eggs. Fresher eggs are more likely to stick to the shell than older ones. In most cases, supermarket eggs are old enough that this should not be a problem. Those who purchase their eggs directly from a farmer or own their own chickens can achieve better results by boiling eggs that are allowed to sit around for a couple weeks after they are laid.