Place the eggs in a large saucepan or Dutch oven. Do not over crowd the pot, make sure there is enough room for water to circulate around each egg. If there isn't, work in batches of 6.
Add the baking soda or vinegar.
Fill pot with cold water to about 1/2 inch above egg tops.
Bring the water to a boil.
When the water reaches a full, rolling boil (not just a simmer), then remove from heat and cover.
For jammy yolks (soft boiled), cover for 4-5 minutes, for hard boiled (solid, cooked yellow yolk), cover for 10-12 minutes. You can also pick any time between based on preference.
Immediately remove eggs using a metal slotted spoon or tongs and submerse in an ice bath to stop the cooking process.
Run under cold water and gently break and remove the shells.
If you've tried this technique, come back and let us know how it was in the comments or star ratings.