They should be easy, right? Not so. I find that I either over cook them or the shells are difficult to peel and I end up with a mutilated egg! At last I think I have found the solution thanks to my Martha Stewart Cooking School cook book, and by catching about 5 minutes of Paula's Home Cooking on the Food Network.
Here is my new method.
Place eggs in cold water with 2 teaspoons of salt (the salt is what I learned from Paula).
Cover and bring to a boil (the rest is what I learned from Martha).
Keep covered, turn off heat and let rest for 13 minutes.
Run under cold water to stop cooking.
Peel and eat.
Perfect every time.....or at least the 3 times I have tried this method!