PNG1M,
Just watch the boiling part, as soon as they float in the boiling water, lift them out straight away. Dont worry about the colour, its when they float that is important.
When you tip them into the colandar, run them under the cold tap, then straight into the slurry. You need to stop them cooking ASAP.
The longer you leave them in the ice slurry, with the salt, the saltier they get. So its to taste, as to how long you want to leave them.
Regards David