Here's my latest technique. I like it because it seems to require the least amount of work. And I cook it short enough to leave the yolk moist and creamy.
- 6 eggs
Add eggs to a fairly deep and narrow pot. Add enough water to provide at least 1" water above the eggs. Cover and bring to a rolling boil over medium-high heat.
Now what's a rolling boil? It's not the moment when there are big bubbles and you're thinking, Is this a rolling boil? A rolling boil is when the water is really going for it, and in your mind you declare without a doubt, This is rolling boil!
Remove from heat, and keep it covered for 4 minutes.
Meanwhile, prepare an ice bath. When the time is up, quickly scoop out the eggs and submerge them in the ice bath to stop the cooking process.
Let the eggs cool, and then drain. Use them right away or refrigerate them for later.