BASIC -How to hard boil an egg

I'm 54 years old, and I've been hard-boiling eggs for sandwiches, salads and breakfast since I was 10. BUT, I never had any real precise way to make sure they came out right every time...sometimes the yolks would be too soft; sometimes too hard, with that undesireable green tinge and rubbery white. Oftentimes I'd find them impossible to peel, and end up with eggs that appeared to have barely survived an atomic blast. About 3 years ago, I had an epiphany! I finally took all the different suggestions I'd read about or seen on TV, and came up with a fool-proof recipe. Please keep in mind that older eggs are really preferable for boiling. The newer they are, the less air there is between the shell and the membrane, making it harder to remove. Having said all that, If you only have really fresh eggs, this method will still give you the best result...guaranteed!