Just throw them in the water and turn on the heat.  If you really want softboiled eggs, time them from immersion, 2-4 minutes depending.  For hardboild eggs we begin timing our eggs from a standing boil. 

Our first egg comes out after three minutes of boiling.  The yolk is just beginning to set but just a little soft in the middle.  Note the rich yellow color....mmmm-mm.

After six minutes the yolk is already beginning to dry out and fade at the periphery.  For our money 5.5 minutes is about right for straight eating.  If you are going to slice them, let them firm up a little and cook for 9 minutes or so.

To peel a hardboiled egg immediately cool it in cold running water after removal from the pot.  The heat of the egg meeting the cool water will cause vapor to condense between the membrane and the egg, and the shell will fly off just by closing your eyes and wishing it gone. 

When the egg is actually cool, hold with the large round end down and the smaller pointed end up.  Smack the egg straight down on counter, then roll on its side to crack up the rest of the shell.  Now, pinch the shell at the bottom of the large round end, pulling away both shell and membrane.  This is where you start peeling.  After the egg has hardboiled a small airspace forms at this end of the egg, which allows you to get fingers or nails between the membrane and the egg, unless you want a pock-marked mess.  Work your way in spiral fashion until you get to the top...the shell should fall away practically in one piece.  Rinse off the bits of shell in running water and you're done.

We like hardboiled eggs - whole eggs - eating them alone or in all kinds of dishes.  And, we think the world would be a better place if more people knew how to boil an egg.