Perfectly Boiled Eggs

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Hard boiled eggs

Remember, older eggs will peel more easily than fresher eggs. Also, be sure to quickly cool your eggs.  Cracking the egg at both ends and then peeling, will often make the task easier. If you are still having problems, trying running a bit of cold water over the eggs to separate the egg from the shell. If using the eggs for deviled eggs, you'll want to leave the eggs in the hot water just a bit longer to ensure the yolk sufficiently solidifies. If you are planning to store the hard boiled eggs in the refrigerator, place them in an air-tight container to seal in the moisture and make them easier to peel. The eggs can be stored for one week.

Steps

1. Place the number of eggs you want  in a sauce pan that allows all the eggs to have direct contact with the surface of the pot. Fill the sauce pan two-thirds full with water being sure that all the eggs are sufficiently covered by water. 
2. Bring the water to a boil, then immediately turn off the heat, remove for the burner and cover the eggs for approximately 9 minutes
3. Shock the eggs by plunging them into a bowl of very cold water for about one minute, then peel,season and enjoy.

You can boil the eggs ahead of time, leave them unpeeled and store them in a covered container in the refrigerator for up to one week.

Perfectly smooth egg white

The yolk will still be tender

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Soft boiled eggs

Barely cooked yolks are delicious eaten from the shell with a spoon or pour over toast.

Steps
1. Fill the sauce pan two-thirds full with water and bring to a gentle boil. 
2. Use a spoon to gently lower the eggs into the pan. Adjust the heat so the water barely simmers, then cook for 3-4 minutes, less time will produce a runnier yolk.
3. Place the eggs briefly in cold water, break open the shell and either eat it from shell or spoon it into a dish. Sprinke with seasonings as desired.