How To Boil Eggs

There are many ways to boil eggs. Theories, preferences, and habits—I have been instructed many ways in many professional settings (and home-kitchens) and have settled upon the most reliable, easiest, and most attractive/tasty method.
If you have a tried-and-true method, I'd love to hear about it—why it might work better or why it's easier. I'll demonstrate here why I think this is the best.
A few notes: all stoves differ in heat. Gas vs. electric, for instance, is a huge variance. So while I'm mentioning my own measured cooking times, they may not work for you. Not a cop-out, I promise. You will just have to do a trial-and-error experiment. And hopefully the error doesn't come into play.
For really soft eggs, with possibly undercooked whites (creeps me out, personally): 7 minutes.
For soft yolks with just-cooked whites: 8 minutes.
For somewhat firm yolks (but not chalky) and cooked whites: 9 minutes.
For entirely hard-boiled eggs: 10 minutes.

Other things that could change things: how cold the eggs are to start with. I'm assuming that you are short-sighted or time-pressed, as I often am, and are starting with eggs right out of a normal temperature fridge.
Also: how big and how fresh your eggs are. All supermarket eggs are allowed to sit for something like 3 months before being sold. I can't vouch for specifics, but you can imagine how that might change the texture of an egg over time!
The vinegar is included because it's helpful in adhering the albumen covering to the shell. That is, the film around the inside of the shell will hopefully remain in a bigger sheet, both protecting the egg from bursting and allowing you to peel it more gracefully.
When you cook eggs, I believe they should be peeled immediately. If you're going for the thoroughly cooked 10-minute style egg, it's less necessary. But it's easier to do when warm, and nearly impossible to do it later with the 7-9 minute eggs.
You can keep the eggs in water in the fridge or add a marinade of your choice--they slowly absorb and change flavor and texture.

Boiled Eggs

Recipe by Cowen Park Kitchen

Boiled eggs, simplified and no-nonsense.

Ingredients

• water for boiling, enough to cover all eggs easily
• ice water or cold running water
• eggs
• a splash, or 1-2 t. depending on batch size of white vinegar

Method

1. Bring enough water with the vinegar to cover eggs entirely to a full rolling boil, but don't add eggs.
2. Okay! Now, carefully, and this is where the slotted spoon or ladle comes in handy: gently ease the eggs in. There is still a chance that an egg will explode. Unpredictable things, these eggs.
3. Carefully watch the clock or set a timer to your desired egg consistency.
4. Remove eggs with slotted spoon and immerse into either ice water or a constantly running cool stream of water (let water run over eggs for a minute or two).
5. Peel immediately, tapping gently but firmly on a flat surface.
6. Refridgerate uncovered until cool, then cover well, or eat immediately.