Eggs don't floppify

Eggs. We love 'em. They are so nutritious, cholesterol be damned!, and versatile, and bordering on magical-custard, meringues, brioche, angel food, hollandaise. But they can be temperamental to cook; that's why you hear about "coddled" eggs, and sauces "breaking." Of course they can be temperamental to handle too- just ask my two year old and my tile floor.
Hard boiling an egg seems like an easy task- you just boil water, right? Here's the best way I've found to get them just right every time, without under done yolks or discolored white from over cooking.
Take your cold eggs from the fridge and fill your pot with cold water to cover. Place the pot with eggs, and lid, over low heat until it boils. Set the timer for 10 minutes and turn off the heat. When the timer rings, rinse the eggs in cold water.
Some say the secret to getting the eggs to peel is to do it warm, others say cold. I haven't found that it matters, but the older the egg is the easier it will be to peel. If you do peel them warm you can use these crazy molds to shape them. Otherwise chill them until you need them for an easy snack, breakfast, lunch, addition to salad, topping for a cracker, whatever.