Gently place eggs in sauce pan.
Cover eggs by an inch with cold water and the salt.
Place on burner over high heat, covered. Allow water to come to a boil and reduce heat to medium.
Set timer to 12 minutes and allow to lightly boil.
Once timer beeps, turn burner off and remove from heat. Drain hot water off eggs and allow cold tap water to fill sauce pan and flow out of pan.
Once cool, eggs can be stored, unpeeled, in fridge for up to a week.