Cooking Goddess
Chef Extraordinaire
If you are interested in Kenji's take:
The Food Lab: How to Make Perfect Hard-Boiled Eggs | Serious Eats
I've been doing them this way ever since I started a thread about Kenji's style back, oh, two and a half years ago.
The Last Word on Hard-Cooked Eggs?
I did have a run of cracked eggs for a while, but the problem wasn't the method. It seems that there was a stretch of time where the shells had weak spots in them. Now I check the shells for what looks like thin spots before I choose them to boil. Instead, I set those aside for scrambled or to use in baking now.