and bring the water (and eggs) to a boil. So, it's not like putting the cold eggs into boiling water.
And I always add about a teaspoon of vinegar, just so if the eggs do crack, they won't run all over the place.
My former method was to bring them to a boil, boil 5 minutes, turn off the heat, cover and let sit for 15 minutes. That was okay, but I see no reason to use the flame for 5 extra minutes cooking them, when just bringing them to a boil will do. And that additional heat I used to do brings them dangerously close to the dreaded grey/green ring.