Hard Boiled Eggs from our chickens with Salt

Bring water to a boil. Slip eggs gently into water with a spoon. Boil for 8-10 minutes. Less if you want it the British/Chilean way (to dip your toast soldiers in). More if you want it to be completely solid like for egg salad sandwiches. (I like the yolks to be solid but still kind of moist). 

Pour off most of the hot water and fill pan with cold to stop the cooking. Add ice-cubes to cool. When you can handle the eggs, place in fridge.

I told Evan to write on these eggs so we'd know they were hard-boiled, ha ha.