Set eggs in the bottom of a large saucepan or pot. Do not crowd.
Cover eggs with cold water, at least 1 inch above the eggs. Sprinkle in salt.
Bring the water to a hard boil over high heat. Cover with a lid and remove from the heat.
Set a timer for the desired length of time. 6 to 14 minutes. (See notes)
When the eggs have cooked for the desired time, remove them from the hot water and place them in an ice bath for 5-10 minutes to stop the cooking process.
Peel and serve immediately or store in the refrigerator for up to 1 week.