Eggs should be room temperature before boiling, If the eggs are coming straight out of the fridge soak them in warm water for about 5 minutes. This keeps the eggs from cracking (popping) when they are lowered into boiling water.
Fill a medium sized pot with enough water to cover the eggs and bring to a rolling boil. It is important to keep the eggs out of the pot until the water boils. This method helps control the accuracy of timing the eggs.
Once the water is at a rolling boil lower eggs into the water with a spoon or wire egg scooper.
Have a digital timer set for 6 minutes and 30 seconds and ready to start as soon as the eggs are fully submerged into the boiling water. If you prefer hard-boiled eggs with a dry yolk, set the timer for 8 minutes.
As soon as the timer goes off remove the eggs from the boiling water with a spoon or wire egg scooper.
For English style soft boiled eggs remove the eggs from the boiling water and immediately run the eggs under cold water for a few seconds (quick shock) then place in an egg cup, crack/cut the top off, and serve with sliced toast (English Soldiers).
For ramen noodle dishes or pickling, place the eggs in ice water after lightly tapping the shells with the handle of a utensil to gently crack a few spots. These small cracks allow water to seep into the egg and form a layer between the inside of the shell and the egg white for easy peeling. Let cool for 10 minutes. Make sure to peel under running water and peel them carefully as the whites and yolks are fragile and will break apart. If not using immediately store in the fridge for up to 3 days.