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Timing is everything. Well, actually, timing and full submersion.
Fully submerge the eggs in a pan of cold water. Put them on the stove on medium heat. Set your timer for 15 minutes. (You are timing the overall amount of time you have the eggs on the stove...not the number of minutes that they boil.)
When the time is up, take them off the stove. Put the pan in the sink. Run cold water over the eggs, still in the pan, until they are cool to the touch.
Before peeling an egg, roll it on its side on a cutting board, applying enough pressure to make cracks all the way around the middle of the egg.
With luck and a little practice, you should be able to remove the egg shell and underlying skin-like layer in just a few pieces.
P.S. My husband is not allowed to boil eggs. More than once, he's forgotten them on the stove and they have EXPLODED all over the kitchen. Thank God we have dogs to help with the cleanup.
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