Boiling Eggs

info from "Robuchon"

• take egg out of fridge atleast 30min prior to boiling + pass under warm water so that egg will not crack when boiled

1. bring enough water to cover eggs to a boil...do not salt...
2. when bubbling, lower eggs into water
3. when water comes back to a boil, cook X minutes and remove from water and into a bowl of cold water

timing on eggs:

• soft boiled eggs, 3 minutes - white semi-solid and yolk still liquid (use very fresh eggs - 2-3days old)
  
• coddled eggs, 5 minutes - whites no longer runny, yolk is liquid and creamy (use very fresh eggs 2-3days old)
• hard boiled eggs, 10minutes - white is completely solid, and yolk is cooked through (don't overcook or yolk will turn grayish green)...don't need superfresh eggs