I set ours in a pot of cool water to cover, and bring them to a rapid boil. Once they're boiling, I add a dash of vinegar to help them peel easier, place the lid on top and remove from heat. Let it sit with the lid on for about 12 minutes and then scoop them out into an ice bath for 5 minutes, then peel immediately. So far this has yielded perfectly hard-boiled eggs that still have a creamy, not crumbly yolk. They also have a richer taste than the crumbly greenish yolks of my youth when I was told to boil them hard for 10 minutes.