MY HACK FOR THE PERFECT PEELING AND TEXTURE OF HARD BOILED EGGS

I hard boil 6 eggs for the week (or you can add more eggs if you prefer). When they are cooked and totally cold, I place them in an air tight container with paper towel inside to absorb any moisture, then I refrigerate them. That gives me the advantage to have cooked eggs during the week to use in salads, or breakfasts without having to cook them at the time I need them. And trust them, they stay fresh for that length of time, about 5 days.
 
Approximate Prep and Cooking Time: 7 MINUTES
Approximate Cost: .96 CENTS
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 6
 
​Ingredients
6 eggs (@ .16 cents each =) (.96)
Tap water to cover the eggs (.0)
 
Directions
Fill the saucepan with fresh, not hot water.
Add the eggs and bring to a boil.
Time to cook in boiling water is 7 minutes.
Turn off the stove and leave the eggs in the pan for about 4 minutes.
Remove most of the water and carefully, start bouncing the eggs in the saucepan up and down until the shells crack completely. 
To peel the eggs, submerge in a little warm water and the eggshell should come off easily in few pieces, as you can see in my photos.
 
Now, go to your kitchen, boil some eggs and use them in any recipe you wish.