Place cold eggs in a single layer in a saucepan. Cover with cold water reaching at least 2.5 cm (1-inch) above the top of the eggs. Cover saucepan and bring quickly to a boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water 20 to 25 minutes for hard-cooked eggs, or 1 to 4 minutes for soft cooked eggs. Drain water and immediately run cold water over eggs until cooled. To peel a hard-cooked egg, crackle shell by tapping all over, then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip in a bowl of water to help ease off the shell.