Hard-boiled Eggs (Mama King's recipe)

1. Fill pan with water (enough to cover eggs) and bring to a rolling boil.
2. Puncture eggs at the fat end with a pin. The goal is to penetrate deeply enough to puncture the membrane that separates the egg white from the egg shell.
3. Gently place eggs in boiling water and boil for 15 minutes.
4. Immediately place pan in sink and run cold water into it until cooled.
5. Shut off cold water and add as many ice cubes to the water as will fit in the pan.
6. Let eggs cool until ice cubes have mostly melted. Remove eggs from pan and refrigerate.