Fill a pot with water; the level of the water has to completely cover the eggs. Heat the water until simmering (steam rising from the surface) or scalding (gentle bubbles rising at the edges). Don't boil the water.
Once the water has simmered, gently lay the eggs inside and let simmer for 10 minutes or more (depending on the size of the eggs. I'm using Grade A, 65 g).
After 10 or more minutes, cool it down in another pot of water with running water pouring in.
Once cooled, remove an egg and make a crack.
With your palm, slowly apply pressure to the shell and roll it softly to spread the crack. Alternatively you can just gently knock the entire shell on a hard surface.
Gently peel off the shell. It is imperative you peel WITH the membrane because the membrane is what makes the shell stick to the egg white. And there you have a unblemished boiled egg.
