Using a kettle, place eggs inside and cover with approximately 1 inch of water. Place lid on top. Bring to a boil, which does not take long with this little of water. Once boiling, boil for 5 minutes. Then turn off heat and let kettle sit with the lid on for 10 minutes.

After the eggs have sat for 10 minutes. Bring the kettle to the sink and start running cool water on the eggs (leaving the hot water in the kettle). This keeps the eggs from cooling down too fast.

Once the eggs are cool enough to handle, start peeling the eggs. Take an egg and tap it all around lightly against the sink or the counter. This will help crack the shell for easier peeling. Don't crack too much or the shell will not come off in large chunks which is part of what makes the peeling so easy.

This is a pile of egg shell peelings. Notice that I am peeling them on a plastic bag from a store. This makes for easy clean up. Also, notice the large chunks of the egg peelings.

This bowl of eggs all turned just fine and it only took minutes to peel. I think with the cooking and peeling it all took less than 30 minutes.

This is an egg cut open. Notice how there is no grey ring around the yolk? Now, if you refrigerate it for a day or so, you might get a grey ring, but serving it the same day. I don't have any problem.