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Take your (at least a week old) eggs out of the fridge & put them on the counter.
Fill a medium saucepan ⅔ the way with water & bring to a boil on high heat.
Once boiling, add in salt.
Slowly drop in your eggs using a spoon, one at a time.
Make sure all eggs are in an even layer at the bottom and fully submerged under water.
Once you drop your last egg in the water, set a timer for 6 ½ minutes.
After 6 ½ minutes, immediately remove eggs from heat, drain, and continuously run under the coldest water your sink allows.
Run under cold water until the pot is cold, and your eggs feel room-temp-ish.