Soft boiled eggs

Over the years, I've experimented a lot with soft boiled eggs. How do you get them just right - when the whites are no longer clear but have turned white yet it's still runny, and when the yolk is still in it sac, but still nice and runny when u bite into it? More importantly, how do places like Ya Kun and Killiney do it, with probably 100% success every time? (there has to be some consistency otherwise how to sell? They can't be breaking open every egg to check!) I admit I've even sneaked a peek behind to counter to see how they do it. I only saw huge vats of hot water with eggs soaking inside!

There are 2 methods, thanks to my favourite chef - Delia Smith.

1) The first involves starting with cold eggs in hot water. The eggs are put directly into simmering water, and letting it boil on high for just a min, then turning off and flame. Cover and let it sit for about 6 minutes and its done.

2) The second involves putting eggs into cold water, and then boiling the whole thing. Once it starts to boil, let it boil for no more than 3 minutes.

Honestly, getting eggs of the right consistency are never easy. It depends on the size of the egg, the size of the pot and even the type of water (hard water or soft water). It even depends on how many eggs you attempt to cook at once!

Delia's recipe works for Delia because UK eggs are much larger than our own. They have hard water too. When I try her methods, I find that the whites are no longer clear but are still runny, however, the yolk hardens and becomes squidy rather than runny. Urk, will I never get it right?

Today, I hit on a winning formula, also based on my tiny pot (diameter no more than 1 hand span)

1) Fill pot with enough water to cover eggs 3/4 way. I used 4 eggs. (when the water boils, by magic, it expands and covers the tops of the eggs)
2) Boil the water with the eggs on medium heat. Give the eggs a jiggle to turn them around halfway (to evenly cook) Turn off flame after 10 minutes (ie from the time u start the fire, not from the time the water starts to boil). Leave to stand for 15 minutes.
3) Remove eggs from pot and soak eggs in cold water to stop the cooking process.
4) Crack open and serve with 1 tsp dark soya sauce for every 2 eggs, and plenty of white pepper.

Heaven!

But if all this is too much trouble, just buy the plastic contraption where boiling water is poured into the top-most container, and the water drips out slowly into the bottom container. Takes damn long (at least 20 mins) but the contraption is cheap, and eggs come out perfect almost 100% of the time!