You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by 1 inch of water.
6 large eggs
Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray ice cubes (or the equivalent).
Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Tap each egg all over against the counter surface to crack the shell, then roll it gently back and forth a few times. Begin peeling from the air-pocket (wider) end. The shell should come off in spiral strips attached to the thin membrane.