Whether you like them soft-boiled or hard boiled, this recipe explains all the factors involved in making a perfectly boiled egg for your setup. As a bonus, I've also tested several methods of making eggs easier to peel and have come up with the best method for peeling boiled eggs.
Take the eggs from the refrigerator, then tap the bottom of each egg on a curved surface (like the back of a spoon) to make a small circular crack through the shell. Be careful not to rupture the inner membrane.
Put 6 eggs in a pot that's big enough to hold 12 eggs and add cold tap water to the pot until the eggs are covered by 1-inch of water.
Put the pot on a burner over high heat until the water comes to a boil.
Remove the boiled eggs from the water when they are done and put them in a bowl of ice water to stop the cooking.
Crack every bit of shell by tapping firmly with the back of a spoon and then soak the egg in the ice water until fully chilled before peeling.