Take a 2-3 quart saucepan, and partially fill with cold water. Carefully place the eggs into it, and add water if needed to cover the eggs.

Place pan over medium heat, and slowly bring to a boil, avoiding sudden temperature changes (to reduce the risk of cracking the shells.)

As soon as the water is at a rolling boil, remove from heat, and cover. Let rest for 15 minutes - timed.

After 15 minutes, pour off some of the water, then pour cold water into the pot until all the water is cold, to begin to cool the eggs. Repeat every couple of minutes (the water in the pot will be hot) until the eggs are cool to the touch.

Drain and refrigerate.