[Team Sergeant]

This technique is from a Chef I know, he was "Garde Manger" for a 4 star restaurant for some years......

Put the eggs in "cold" water and place on the heat, bring to a "simmer". Rapid boiling or a rolling boil is too aggressive for most foods. When the pot reaches boiling turn down to simmer for about 8 minutes, this will also depend on how many eggs and how much water you're using. Remove eggs and plunge into an ice-water bath for another ten minutes. The eggs should be peeled immediately. The resulting eggs should have a bright "yellow" yolk and no gray or green which indicates over-cooking.

Practice your technique, take out eggs at different times and check for doneness and yolk color and note the time of each. I will say the eggs will have a better taste than dry, tough, over-cooked eggs many are used to eating.