eggs-cellent

Successfully made a batch of near perfect hard-boiled eggs using my wife's recipe:
First, boil two centimeters of water in a pot and boil it.
Get all the eggs wet.
Once the water is boiling, put the eggs in, cover, and continue boiling for 4 minutes.
Turn off the heat and leave in the covered pot for another 6 minutes (this was 8 but I reduced it to 6.)
While waiting, fill a bowl with cold water.
Put the eggs into the cold water and leave for 1 minute.
Peel and eat!

I did 15 eggs and on only 2 of them did the shell stick to the egg-white; all the rest peeled clean and easy.
The yolks were a nice orange-yellow, firm but squishy, and separated from the white easily.
The reason I reduced from 8 to 6 minutes is because when my wife made them two days ago the yolks were properly yellow, so I figured I could cut down on the cooking time and still have proper egg-whites.