Recently we've had a few threads on this subject. Here's David's method (from his newsletter):
Well, I've always been a casual boiler, just intuiting my way through one of the most proverbially simple tasks in all of cookery. But you know, believe it or not, you can screw it up! Recently, I came across a recipe that is obsessive about the details for hard-boiled eggs, even makes you feel a little foolish. But the pay-off is twofold: 1) the results are always perfect, with no undercooking ever; and 2) hard-boiled eggs cooked this way (and I tested this last week) have a different texture--not at all spongy, bouncy, hard, but softer, more velvety. Eggs boiled this way make egg salad even sexier.
Simply place 8 eggs (I used jumbo) directly from the refrigerator in a two-quart saucepan, and cover them by 1 inch with cold water. Bring to a rolling boil over high heat, partially covered. Reduce heat to low, cover fully, and cook for 30 seconds. Remove saucepan from heat, cover saucepan, and let the eggs stand in the hot water for 15 minutes. Transfer with a slotted spoon to a bowl of iced water, and let eggs stand for 5 minutes. Peel immediately.