It was an Internet minute.
I set the eggs in the water, cover; put them on the burner (which I've already started heating); cook for five to six minutes on high till the water reaches a rolling boil;
then turn it to medium and boil, covered, for ten minutes.
Then I drain them, drop them (cracking them) into ice water for ten minutes so they don't get that awful sulphur ring, and CONSUME them.
Hmmm...there are SO many ways to boil eggs, aren't there? I buy the super big ones so I put them in warm water and as soon as the water starts to boil I set the timer for 20 minutes. Like yours, there is no green around the yolks and they are never rubbery. And, like you, I plunge them into very cold water, but only for a minute or two because that separates the shell from the egg and they peel so much easier.
I LOVE egg salad sandwiches.