Gently tap and crack the rounded end of the egg on the counter. You just want a small hairline crack. Do this for all the eggs.
Lay the eggs in a sauce pan. Just barely cover with water that is a similar temperature to the eggs.
Cover, put on the stove top, bring to a boil. Boil for 1 minute.
Turn off the heat and let the eggs sit covered for 11 minutes.
Drain the water and cover with cold water. Let sit for 5-6 minutes. Drain water and repeat.
Drain the water and use the eggs as needed. They can be kept on the counter for several days, but will store best if refrigerated.
To peel the eggs, I like to crack them all around, then peel the shells off. There is a inner soft shell. Sometimes you need to get a fingernail under that layer to get all of the shell to come off. And sometimes I need to rinse them off in water to get little shell bits off of the egg.