Gary wrote:

>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.

Um, not necessary to bring eggs to room temperature, they're supossed
to be started in cold water.