Place eggs in a saucepan and fill halfway up with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over them until both the water and the pan feel cool. Let the eggs cool in the water for 5 minutes.
When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell and discard.
Place the eggs on a cutting board and cut each egg in half lengthwise. Scoop the yolks out of the eggs into a medium-size mixing bowl. Place the egg white halves on a serving platter and reserve.