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

I hard boil 6 eggs for the week. When they are cold I place them in an air tight container with a 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 breakfast without having to cook them at the time I need them. And trust them, they stay fresh for that length of time.
 
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 is 7 minutes.
Turn off the stove and leave the eggs in the pan until the water is warm.
Remove most of the water and start bouncing the eggs in the saucepan until the shells crack completely.
To peel the eggs, submerge in 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.