In a medium sauce pan over medium-high heat, bring 2 quarts of water and the salt to a gentle boil. Carefully add the eggs to the water and cook for 7 1/2 – 8 minutes, adjust the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.  

Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute.  

Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly.  Gently crack the shells and immediately peel the eggs and cut each in half. Serve.