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I have tried the, start them cold, bring to a boil, let sit, and cool method...Also, the boil salt water, place egg in boiling water, boil for X number of minutes...Both worked. But, in reading, it says that an egg cooks through, at 140 to 170 degrees, or some such thing, so, I asked myself...

I've been using the cold salt water, bring to a boil, turn off and let sit, for 18 minutes....I've never had a problem peeling them, but I did notice, oftentimes, the yolk is completely to one side of the egg. With the boiling water method, I think the white sets, quickly, thus, avoiding this...