QFT. I love a squidgy yolk, but as I use a lot of eggs for salad purposes, I usually cook them through so they'll crumble a bit, which takes about seven minutes.
Originally Posted by tangentrider
Fill pot with eggs so that they're resting comfortably together, without a lot of extra space to rattle around. I usually boil a dozen at a time. Fill with water a cm or two above the eggs. Place pot on stove, turn heat up medium-high. Let the pot get to a full, rolling boil, then turn the heat off and cover. I start my timer after the water breaks a simmer, once the water is obviously up to boiling temp.
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