Cindy Hamilton wrote:
>
> However, my husband has been having terrible luck lately soft-boiling
> those grocery store eggs. He almost always has one explode when he
> puts it in the water. We don't know if it's because those shells
> are so thin, or because they're manhandled by the stockboys at the
> store, or perhaps a combination of both. The acid test for my
> co-worker's eggs will be when he tries soft-boiling a couple.

Just my opinion but let them warm up on the counter for 30 minutes
before dropping them in boiling water. Sometimes, I've even pierced
one end with a hatpin to take off the pressure.