Not really. There’s water volume, altitude, egg size, egg age, egg number, refrigerator differences, pan choice, hob choice, added salt (and/or vinegar) whether a trivet, basket or rack is used, many cooling choices, etc. Not all home cooks (even at home) can eliminate these variables every time.
It’s also an open question whether simply boiling for X minutes yields optimal results. It may come down to a “good” versus an ideal one. You appear to be in the minority in believing this method makes for easy peeling.
Have you tried Kenji’s method?
