I like my eggs about 6-7 minutes eggs...not completely hard boiled but not gooey either! For whatever reason, I have tried cooking them at 5 minutes, 6 minutes, and 7 minutes with natural release one minute, or sometimes two minutes, or sometimes quick release. Unfortunately I'm not able to achieve the middle ground. I get overcooked or very soft boiled. Do you have any insights or tips to help me achieve perfect, in the middle eggs? I love using the pressure cook method for the ease of peeling, so I don't want to return to the stove method.