"This is how I was taught to boil eggs in chef school, how I do it at work and home, and you will get perfectly cooked yolks, perfectly shaped whites with no "hole" in the bottom from the air cell, and they peel easy. A couple may crack, but you have to break a few eggs...LOL."
While waiting (not watching lol) for the water to boil you take the thumb-tack and poke a small hole on the "bottom" or more round (not the pointy end) part of the egg; this lets the air from the air cell in the egg escape and helps keep the shell from cracking as you introduce it to the boiling water and also helps get a perfect egg shape in the end product)
When water is at rolling boil carefully (it's hot LOL) add eggs one at a time with a large long-handled spoon so that water doesn't stop boiling as you add eggs.
Boil for exactly 15 minutes (at normal elevation, that is. I have never lived/worked at high elevation areas so I am not sure how much time to add to compensate for that).
While waiting for the 15 minutes to elapse, fill one side of your sink with lots of ice water, enough water to cover the eggs and enough ice to ensure water stays ice cold when you add the hot eggs.
As soon as timer goes off remove from the heat and carefully pour off as much of the boiling water into the other side of your sink that you can do safely, without scalding yourself or dropping an egg into the sink.
Immediately put the eggs into the ice water bath.
Wait about a minute or two and you want to pre-crack the shells. I do it on a towel on my counter; first so I don't get water everywhere and second to reduce as much shell from going into the cooked white as possible. You want to use a turning method as you crack the shell all the way around the circumferance of the egg; i.e., crack then turn the egg a little in your hand, crack again, repeating until shell is cracked all way round. Put back into the ice water. Wait until you think the eggs are cooled thoughout and remove the shells completely under running water.