Using a pot large enough that, when the eggs are place in it, the eggs aren't crowed, and there will be enough cold water to cover the egg completely. You want the water level to be about an inch higher than the eggs.
Prior to placing the eggs in the pot, take a pin (I find a safety pin works best) and poke a tiny hole in the fat end of each eggshell.
Bring the water to a boil. Once the water is boiling, place a lid on the pot and remove it from the heat. Wait fifteen to twenty minutes. Drain the water from the eggs and fill the pan with cool water. You want the eggs just cool enough to handled. Crack and peel the eggs, from the fat end.
Perfect every time