Place eggs in single layer in a medium saucepan. Add enough cold water to just cover eggs. Bring to a rapid boil over high heat (large breaking bubbles).
Remove from heat, cover, let stand for 15 minutes.
Drain carefully.
Run cold water over eggs or place them in ice water until cool enough to handle. Drain.
At this point eggs may be stored in the refrigerator. When ready to use, to peel eggs, gently tap each on on the top. Roll egg between palms of hands. Peel off eggshell starting at the large end.