This is what I do but I always plunge the eggs into cold water at the end to avoid overcooking and turning the yolks green.
One thing I've never figured out is why hard boiled eggs sometimes cook so the white is a firm solid mass and other times it seems to be in layers. This doesn't seem to be a factor of cooking time but the eggs themselves.
To me the biggest challenge was poached eggs. After years of trying different suggestions I finally got it right.
When I make mine I put the eggs in the pot of water, put it on the stove and everything and let it cook 10-15 minutes after it starts boiling, turns out good every time.
Put the eggs in the pot of cold water and bring it up to a boil. Once it starts a full rolling boil, count ten minutes and they'll be ready.