6 fresh eggs
Pinch of salt
4 c. COLD water

Place the eggs in a heavy saucepan. Cover with cold water and add the pinch of salt. Bring the water to boiling and lower heat immediately. (If eggs are hard-cooked in boiling water, they are likely to be tough and leathery.) Simmer for 1 or 2 minutes, and remove from heat. Leave covered for 20 minutes.

Carefully lift each egg and rap with a heavy spoon or meat tenderizer to crack the shell. Return to the hot water for 1 minute. Drain the hot water and cover the eggs with cold water. Let stand for 1 minute and repeat. Cool eggs completely before peeling. You'll find they peel easier and more cleanly than every before!