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.
Set a timer for your desired doneness (see times above), and turn off the heat.
Remove the boiled eggs from the water when they are done repeatedly cover the eggs with cold water until the water doesn't warm up anymore. Let them soak in this cold water for at least 20 minutes.
Crack every bit of shell by tapping firmly with the back of a spoon and then peel the egg from the bottom in a spiral pattern towards the top. Be sure to keep the egg wet at all times.