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We have them ready at room temp' lower them into boiling water time 7 min's on a timer, take out with a slotted spoon straight into cold water letting. the tap run, peel off the shell and their you have it. Cut in half and put on top of your salad.

pooterfreak is talking about what i was meaning to tell you about in my previous post!

Buy a colour-changing egg boiler. It goes into the pan with the eggs and you take it out when it achieves the colour for the consistency of egg required. Very simple, very cheap and would be available in any good cookshops.

Well boiling an egg is noiling an egg...

The main thing for me is to ALWAYS keep as many variables constant. So, Boil to a rolling boil, gently sit the eggs in the pan I actually use a very wide pan to stop the water smashing the eggs on the bottom. quickly bring the water to just under boiling and hold for 7 minutes plus another one if you want it hard. Now run the eggs under cold running water propably 2 minutes. Dont forget to leave them to cool before doing anything with them.

Hard boiled eggs spin like tops...

NOw if you followed this exactly you will see if you want them softer or harder but dont drop below 6 minutes or above 8 minutes. Unless you want soft boiled eggs that is!!

i use my electric steamer for boiling eggs, its a bit of trial and error as it depends on the size of eggs, on small eggs i normally do 8 mins, medium 8 1/2 mins and large 9 - 9 1/2 mins, they mostly come out perfect, runny yolk and fully cooked white

hth

lakeland and other places sell an egg timer that is fantastic. this is going to sound funny, but my dad's friend invented it years ago...we've had one for ages, which still works perfectly. they've been out in the us for several years, but have only been in the spotlight here for the last year or so. i've seen it in magazines and on several cooking programmes including gfl...good reviews from all. it might take a couple of goes to see exactly how you want it though...reasonably priced too!