Put the eggs in a saucepan that can accommodate them in one layer. Add enough cold water to cover by 1/2 inch and bring to a boil over high heat. Reduce the heat to a gentle boil and cook for 10 minutes.
Drain the eggs in a colander and rinse under cold running water until cool enough to handle. Peel the eggs while still warm.
Yield: 6 hard boiled eggs