What an interesting thread!
It would all seem to depend on:
The initial temperature of the eggs.
The size of the eggs.
The initial temperature of the water
How much water (how big a pan)
The rate of heating (how hot a burner/electric element)
The time to get to 212 (or whatever temp. the water boils at - I wonder how long it takes at 10,000 ft?)
Everyone probably gets varying results, and modifies their technique until they are acceptable.
On our latest smooth top (small size element)
Using a small saucepan that holds 7 large eggs
eggs at refrigerator temp.
water at 55 to 60 tap temperature.
Perfection is: bring to a boil, boil 4 minutes, rest 20 minutes covered, and cool in tap water to stop the cooking.
My wife boils for 5 minutes, and rests for 10. She claims I'm all wrong, of course