In a large pot, bring enough water to a boil to cover the amount of eggs you have with 1" of water. Place eggs gently into the boiling water and set your oven's timer for 12 minutes. Once the time is up, remove pan from heat and let the eggs cool. Drain boiled eggs and place them in a colander. Run cold water over the eggs until they reach room temperature. Gently Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 12 minutes. Pour out the hot water and cool completely under cold running water. When the eggs are cool enough to handle, gently crack the outside of the egg; peel and place in a glass jar large enough to hold them.

To get the most flavour out of your pickled eggs, pierce them with a fork before pouring the brine into the jar. It is also a good idea to let the eggs marinate for at least a week if you can wait that long.