Once the time limit you chose is reached, remove the eggs from heat immediately, empty the boiling water, and run cold water over the eggs. You can also add them to an ice bath for the same effect.
Leave the eggs to further cool for a few minutes.
Once the eggs are cool enough to work with, carefully peel around the yolks. For a visual, check out the Instagram reel for this recipe.
Note: if you watch the reel for this recipe, you will see that the yolk in the egg that I boiled for 5 minutes didn't break, but the yolk in the egg that I boiled for 6 minutes did. For yolks on the runnier side (5-6 minutes boil time), sometimes they break and sometimes they stay formed. It all depends on how slow and graceful you are when peeling, and sometimes it just depends on the egg itself. For eggs boiled for 7 minutes and up, if you are careful, those yolks don't usually break.
Note: there are also other factors that affect yolk consistency...like the temperature of the eggs before going in the water, if you place the eggs in when the water during an early boil vs. a raging boil, etc. To achieve your "perfect yolk," use this method as a base and play around with the other factors as you see fit.
Note: I discard the whites as I usually don't feel well when I eat them. Feel free to save/use the whites if you have some sort of creative use for them.