Place eggs in saucepan. Cover with cold water.
Heat over medium to boiling.
Reduce to simmer, & cook for 11 minutes.
Immediately pour off water & run cold water over the eggs to stop them from cooking. (Read with "Clue" inflection.)
Let stand in cold water for at least 15 minutes.
Refrigerate for up to one week.
Crack, peel, salt (& pepper if desired) & eat.