Brooklyn1 wrote:
>
> 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.

That's what I do with whole eggs. Put them into cold water. Once it
boils, time them for soft or hard boiled.