Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil.
While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water.
Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon.
Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs.
Boil for 6 1/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them.
Peel them and eat, or use them as dippy eggs with toast soldiers!