Not sure why so many have problems boiling eggs.  I simply place the eggs into boiling water, simmer lightly for precisely 15 minutes, drain and immediately cool in cold water.  Rarely do I see any green and the eggs are typically easy to shell (lightly tap on a granite counter numerous times to get well broken shell).  I usually use white eggs from Aldie – nothing special.

 
This is what I do, only I time mine for 18 minutes (I can’t remember why).  I just never let the water boil. I used the boil-for-a-few-minutes-and-then-let-sit method a few times, just to see what all the fuss was about, and my eggs were never cooked all the way through, no matter what pan I used, stove I used, etc.
 
I do agree that the eggs shouldn’t be too fresh.