Place the eggs in a large, deep skillet and cover with water by about an inch. Bring to a boil, and when the water reaches a boil, cook the eggs for 8 minutes. Fill a bowl with ice and water, and as soon as the 8 minutes are up, transfer the eggs to the ice water with a slotted spoon. Leave to cool in the water. Crack the eggshells all over by gently rolling on the counter, then remove the shells. Rinse off the eggs to remove any shell debris and pat dry.