Place the eggs in a single layer in a saucepan, and cover with 1-2 inches of cold water. (I cover with about 1 inch of water when using 6 eggs or less and 1.5-2 inches when cooking 7-12 eggs.) Bring to a full rolling boil over high heat (uncovered), and then cover the pan and remove from the heat. Allow the covered pan to sit for 10 minutes (set a timer) and then strain the water from the pan and run cold water over the eggs. Alternatively, remove the eggs to an ice bath with a slotted spoon. Chill until the eggs are cool enough to handle, and then peel them. I like to use running water to help with the peeling.