As soon as the water reaches a full boil, turn the heat off and let the eggs sit in the hot water. Leave the lid on the pan. The heat of the water and the remaining warmth from the burner will be enough to finish cooking your eggs. Leave the eggs in the pot for another 3-15 minutes, depending how hard or soft you like them:
If you like your eggs soft-boiled, remove them from the water within three minutes. The whites should be set, while the yolks should be runny and warm. Be very gentle when you remove the eggs—scoop each egg out with a large spoon to avoid cracking. If you like your eggs medium-boiled, take them out of the water in 5-7 minutes. The yolks should be semi-soft in the center, and the whites should be very firm. You should still handle the eggs gently, but you don't need to worry as much about them cracking. If you like your eggs hard-boiled, leave them in the hot water for 9-12 minutes. The yolks should be firm all the way through, and you don't need to worry about the eggs cracking. If you want a solid but soft and bright yellow yolk, leave the eggs in water for 9-10 minutes. If you'd like eggs with a harder, pale yellow center, leave them in for 11-12 minutes.