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My favorite technique is as follows:
1. Place eggs in a small enough saucepan that they mostly cover the bottom in one layer.
2. Cover with cold water so that there is a full inch of water above the eggs.
3. Place on high heat, uncovered, until the water is a a rolling boil.
4. Immediately turn off the heat and cover.
5. Allow to sit for 7 to 9 minutes, depending on the size of the eggs and your yolk-doneness preferences.
6. Once the times up, cool the eggs in running cold water until they are at room temperature.
pierino is a trusted source on General Cooking and Tough Love.
My method is similar to Michael's but I would recommend a longer resting time, like nearly double, about 18 minutes.
The problem with starting with cold water, especially with a different number of eggs each time, is a distinct lack of consistency. My solution is to steam 'em for 12 minutes -- perfect every time.
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