My technique, which I'm sure you're eager to hear:

Boil water. Very slowly and gently lower eggs into boiling water, taking care not to break shells by dropping them. (A big spoon works nicely.)

For firm whites and runny yolks, pull eggs at 8 minutes and cool under running water.

For firm but bright yellow yolks, pull eggs at 10 minutes and cool under running water.

For eggs that are more done than that ... don't do it. Just don't.

For inspiration, here's a guide to cooking steak.