Start with your eggs in the bottom of a pot, I use a 4 quart pot for a dozen eggs. Add a tablespoon of salt and your eggs to the bottom of the pot. The salt will help seal the eggs should any crack. Fill your pot with cool water until your eggs are covered with about 1 inch of water above your eggs.

Bring to a rapid boil.

Remove from heat and cover. Set timer for 13 minutes. After 13 minutes have passed, remove eggs with tongs and place in a bowl or egg carton to cool. I prefer using an egg carton when I am making them for snacks to be eaten later, like I am today. Allow the eggs to cool until you can hold them.

Run your egg under cool water.

Tap your egg on the counter or against your clean sink.

Once the egg is cracked, press your thumb around the egg to crack the entire shell.

You will notice the membrane and shell are already starting to peel away from the egg. Run your finger under the egg shell and remove shell. You can also keep the egg under cool running water while you do this to help with the removal process.

Once your shell is removed, run the egg under cool water to make sure it is clean and all of the membrane is removed.

Serve right away or put in the refrigerator to cool.