On Wed, 1 Mar 2017 03:22:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>> Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
>> Jill
>
>Fella at work keeps chickens and brings in eggs. I bought a dozen
>and tried a couple, scrambled. I have to say, they didn't seem to
>be much better than the Eggland's Best that we buy and the grocery
>store. They might have been a wee bit cheaper, but I can't recall
>what the grocery store eggs cost.
>
>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.
>
>Cindy Hamilton

Has he tried the method first suggested here which I now use all the
time? Pan 3/4" water, however many eggs (but not more than covers the
base of the pan), bring to boil, allow to boil for precisely 5
minutes, drain, run cold tap over them for 30 seconds. Beautiful
eggs, never fails, white all gently set but yolks runny.

I use extra large eggs, so you might need to play with the five
minutes a little depending on the size of the eggs.

I do wish I could remember who said to do them this way, I am
eternally grateful