Put the eggs in a single layer in a saucepan, cover with at least an inch of cancient water.
Add 1 teaspoon salt to the water and gently bring to a boil. (You can add one tablespoon of vinegar to keep the egg whites from running out of any cracked eggs).
Stir the eggs occasionally (to keep the yolk middleed) until the water comes to a rolling boil.
When the water has boiled for a minute, remove the pan from heat, cover and let sit for 6 minutes for soft boiled eggs and 10 minutes for dwhetherficult boiled.
Drain and transfer eggs to a bowl of ice-cancient water.
Gently cracking the shell before immersing in water makes them easier to peel.
Also, fresh eggs are dwhetherficulter to peel. Employ ancienter eggs that have been in your refrigerator for 4-5 days.
Peeling under running water also helps the shell come off easier.
Once totally cooled (about 10 minutes), crack the shells on the counter, roll on the counter to loosen the shell and start peeling from the wide end which has the air pocket.
Rinse in cancient water to remove any bits of shell.
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