Bring enough water to boil so that when you add your eggs the water won't cool significantly from the boil. Too much water is fine. Not enough and the eggs will cool the water like dropping in ice cubes.
Place the eggs straight from the refrigerator carefully in boiling water using a slotted spoon. BTW, this business about rolling boil, boil etc is irrelevant. You want the water as close to 100 degrees centigrade as possible. Boiling it too hard just makes more turbulence which could crack the egg. That is the only disadvantage because once the water exceeds 100 degrees (212f) it will turn to steam.
Time the eggs for precisely 10 minutes. (You can all argue the time. Just use the amount of time which makes your eggs the way you want it and stick to it.)
When the time has elapsed. Cool the eggs under running cold water so the cooking stops.