Pierce a tiny hole in the broad end of each egg with a needle or pin. (This allows air to escape and prevents the egg form cracking. It also makes the egg easier to peel when it's ready to eat.) Fill a pot with enough water to cover the eggs, add salt and bring the water to a boil. Using a large spoon, carerfully place the eggs in the water. After the water returns to a boil, turn down the heat and let the water simmer, uncovered, for 4 minutes. Remove the eggs, run them under cold water, peel and enjoy.