Gently lay your eggs in a sauce pan that has a lid.
Try to fill the pan with enough eggs so there is minimal movement while boiling.
Cover with cold water.
Put the lid on and heat on high.
Watch closely and when it comes to a boil, reduce heat to low/medium and crack the lid.
Boil for exactly 10 minutes. The water should be boiling constantly but not hard enough to overflow.
Remove from heat and empty as much boiling water as you can into your sink.
Set the pot down and stream very cold water so the pan overflows.
Let the water stream for about a minute. Turn the water off.
Immediately add ice cubes to the pan of cold water and eggs.
Use as many ice cubes as you can fit.
Gently push each egg into the bottom of the pan to crack the shell. This will let a little water in and aids the peeling process.
Let sit for another minute.
FOR FARM FRESH EGGS: LET SIT FOR 10 MINUTES.
Start removing the eggs one at a time and peel them immediately.
THIS IS VERY IMPORTANT. DO NOT WAIT TO PEEL YOUR EGGS!
Eggs can be stored in an air-tight container in refrigerator for 3 - 5 days.