If I take an egg out of the fridge, I run the hot tap over it gradually so it does not crack - bring up to the boil and 3 minutes simmering for soft yolk/firm white. Hard boiled - same for about 8 minutes.Plunge in cold water. If you want to peel the egs - fresh are no good - use older ones. Tip -if you ever get it wrong cling film and drop back in!
Soft-boiled eggs that can be cut up and put into salads (as opposed to dipping soldiers into) are simple - put in a pan of cold water and put heat on and return in 10mins. perfect