Perfect eggs every single time.
Egg whites set at 63-65°C and yolks at 65-70°C. For soft-boiled (runny yolk): 6-7 minutes from boiling. Medium/jammy: 8-9 minutes. Hard-boiled: 11-13 minutes. The trick: lower eggs into already-boiling water for consistent timing (starting in cold water makes timing unpredictable). Reduce to a gentle simmer — a vigorous boil causes cracking. Immediately transfer to ice water to stop carryover cooking and create a gap between shell and white for easy peeling. The green ring around hard-boiled yolks is iron sulfide — harmless but indicates overcooking. Fresh eggs (under 7 days) are harder to peel; older eggs (10-14 days) peel cleanly because the albumen shrinks from the shell membrane. Adding ½ tsp baking soda to the water raises pH and helps even fresh eggs peel better.