Turn on your cooker/light the gas.
Put the saucepan over the heat.
Put water in the saucepan (boil this beforehand using the kettle if you want to save time).
Add a few tablespoons of vinegar to the water. This will coagulate any egg white if the egg should break and leak its contents.
Add the eggs, one at a time, gently lowering them into the water with the big spoon. If any crack, the vinegar will stop the white from spreading.
Boil the eggs for 20 minutes. Halfway through the boil, gently move the eggs around in the pan to make sure they get even heating. You can boil them for longer if you have a large number of eggs in one pan as these will lower the water temperature when added.
Remove the eggs from the heat.
Pour most of the water away and run the eggs (still in the pan) under cold running water to stop them cooking (this also stops the grey coating you sometimes get between the yolk and the white).
Using a spoon, crack the eggs all the way around (but don’t peel yet) and leave them in the cold water to cool. This lets water in under the shell and helps when peeling them by lifting the shell away from the egg.
If the eggs heat the cold water, which they probably will, then replace the water with more cold water as necessary.
Once cold, peel the eggs and place them into the colander to dry.
Put the dry eggs into your clean dry jar, trying not to touch them.