While the eggs are cooking in the hot water, fill a large bowl with cold water. Dissolve another 1/4-1/2 teaspoon of salt in the water, then add ice to lower the temperature further. When the eggs are done cooking, you will carefully move them into this bowl to stop them from cooking any more. After your eggs have cooked for the desired amount of time, gently drain the hot water from the pan, then move the eggs to the bowl of ice-water to stop the cooking process. Remove the eggs one by one with a slotted spoon to avoid cracking. Carefully drop the eggs into the bowl of ice water to bring their temperature down. Let them cool for 2-5 minutes. Once the eggs are cool enough to hold in your hand, put them in the refrigerator for 20-30 minutes to loosen the shells. If you're not particular about how pretty your peeled eggs are—or if you like your eggs warm—you can skip the refrigerator and start peeling them immediately after chilling them. Spin an egg on a table to test whether it is hard-boiled without breaking it open. If the egg twirls quickly and easily, it is hard-boiled. If it wobbles, let it cook for longer. Press each egg into a clean, flat surface and roll it in your hand to crack the shell. Start peeling from the fatter end of the egg, where there should be a small empty space under the shell. This makes it slightly easier to peel.   Rinse the eggs under cold water as you peel them. This helps keep bits of shell and membrane from sticking to the egg. It is usually easier to peel eggs once they are cracked. Put the eggs back in the pot with the lid on. Shake the pot back and forth to crack the shells before you begin peeling. You may need to do this several times to crack them all. Pinch off a small section of shell and membrane from the large end. Slip the spoon inside the shell and membrane so that it cups the egg. Then, simply slide the spoon around to peel off sections of shell. The eggs are ready to eat as soon as you peel them. Store the leftover eggs in a sealed container, and cover them with a...

TL;DR in Vietnamese:
Chuẩn bị một bát nước đá. Làm lạnh trứng để ngừng quá trình đun nóng. Cất trứng trong tủ lạnh hoặc dọn ăn ngay. Đảm bảo trứng phải chín hẳn. Bóc vỏ trứng khi sắp ăn. Dùng thìa nhỏ để giữ cho phần lòng trắng trứng không bị sứt trong khi bóc. Bảo quản trứng luộc trong tủ lạnh tối đa 5 ngày.