Place enough cold water in a medium saucepan to cover the eggs by 1″.
Add a pinch of Kosher or coarse salt.
Heat on high.
While the water is heating, and using a small to medium safety pin, place a pinhole in the bigger end of the egg (this will keep the yolk more yellow and less green). As you pierce each shell, place the egg in the water.
When the water gets to a rolling boil, turn down the heat enough to continue a low boil and set the timer for 15 minutes.
After 15 minutes, carefully pour off the boiling water and then run tap water into the saucepan to just cover the eggs. Add 3 or 4 handfulls of ice.
When the eggs cool (in about 10-15 minutes), crack them and peel. Try and get under the membrane just next to the shell–they will peel most easily if you do this.
Place the shelled eggs in a container that has a lid or can be covered by plastic wrap.
These will keep for 10 days or so in the fridge.
Grab one as you rush out the door in the morning; OR, if you have a few minutes, toast a slice of Pepperidge Farm Carb Style bread and top with butter and a sliced egg; OR, try a little mayo on a tortilla-sized Mission Carb Balance and add sliced egg. Or, make egg salad.