Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Bring Water to a rapid boil in a large stockpot or kettle.
Using a spider, carefully lower eggs, in batches, into the rapidly boiling water. Boil for 6 minutes, 30 seconds exactly.
Immediately transfer eggs to a large ice bath to shock and stop cooking. Gently stir eggs while in the ice bath every minute or two, until cooled, at least 5 minutes.
Remove eggs from ice bath, peel and rinse.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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