>>21606162
This.
To account for differences in heat output of various stoves I came up with a cooking plan to make the perfect soft/hard boiled eggs. Slightly hard, slightly soft, Jammy! You can do it! No matter your pot size or burner (electric, induction, gas, oxy-actylene welding torch, etc.)
For your water make sure that whatever pot you use, it covers at least over the egg your are going to boil. And at minimum there is 1 litre of water in the pot (for up to two eggs, for more eggs, use a larger pot and more water).
Pre-boil the water.
(Optional to prevent cracking, poke a small hole in the bottom (fat end) of the egg with a needle)
As you put the eggs in the water, you want them all in the water in the same 15 seconds.
Dunk the egg in and out of the water in a a spoon multiple times before leaving it near the bottom of the pot. Repeat for all eggs.
Wait exactly 6 minutes 45 seconds. Turn off stove.
Walk the pot to the sink for exactly ten seconds.
Run the cold tap and shock the eggs cold. Pour out the hot water, flush with cold. Do this at least three times. Fill pot with cold water.
Sit the pot down on wooden board or cold burner.
Wait a minute. Then peel the eggs under the cold water stream from the tap.
Enjoy.
