There are lots of ways to boil an egg. You can drop them in already boiling water. You can start them in cold water and bring to a boil. You can bake them in an oven at a low temperature. You can sous vide them for awhile. I’m sure you have your technique.
The easiest, fastest, and tastiest way I’ve found to make perfect hard boiled eggs is Kenji López-Alt’s Perfect Steamed Boiled Eggs Recipe. That’s right, you steam the eggs.
Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard.
Since that little bit of water boils much quicker than a full pot, you’re done much quicker. And peeling is easy too; I don’t even wait the 15 minutes or do it under running water, those shells come off super easy.
P.S. I’ve been cooking more recently, and I’m almost exclusively using recipes and techniques from Serious Eats and The Food Lab. (For instance, I made this Spanish tortilla a couple of weeks ago and it was amazing.) I’m sure I’ll branch out soon, but for now, *kisses fingers*.