Place the raw eggs in a saucepan in a single layer. Preferably with a bit of room to move around. Add cool tap water to the pan to just cover the eggs, followed by a hefty pinch of salt. Place the pan on an appropriately-sized burner and turn the heat to high. Set the timer for 18 minutes exactly.
When the eggs have just a couple of minutes left on the timer, fill a large measuring cup or a bowl with ice and set it next to the sink.Immediately at the 18 minute mark remove the pan from the heat and drain. Shake the eggs around in the pan a bit so that they crack, and dump the ice on top of them, then fill the pan with cool tap water.
Allow to sit for only a couple of minutes before peeling under the cold water in the pan. You'll find that they will peel easily when they're still warm.
