I start with very fresh farm eggs. Fill a small pot that holds about five five eggs. Fill the pot 3/4 full of hot water. Put on the stove and bring the water to the boil. Using a soup spoon gently add the eggs one at a time, which BTW have been in the fridge, to the boiling water. Turn down the temp. to half. Leave the pot uncovered. In a couple of minutes the water will come to a hard simmer. Set a timer for 9-10 minutes depending on the size of the eggs. When the timer goes off drain the water off the eggs then run cold water on the eggs until they are just cool enough to handle. Fill the pot with warm water. Crack the egg on the 'big' end to break the shell. Keep the egg in the warm water until the shell has been removed. Been using this method for many many years and never had any problem peeling the eggs. The yolks are always just cooked through. For soft boiled eggs set the timer for 7-8 minutes.