Fill a pot with enough water to cover the eggs by an inch. Bring the water to a rolling boil. Add a few dashes of salt to the water, which will help prevent cracking and make peeling easier.

Once the water is boiling, gently lower the eggs into the water, being careful to avoid cracking them. Reduce the heat to a gentle simmer to prevent eggs from bouncing around and potentially cracking.

For hard-boiled eggs, cook them for about 14 minutes.

Once cooked, transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier. Let the eggs sit in the ice water for at least 5 minutes.

Place individual eggs in a mug and cover with hand and shake in circles. This will crack the shell and then you can easily remove the shell.

If not using immediately, eggs should be stored in the refrigerator. They can be stored up to five days in refrigerator.