My technique for the perfect boiled egg calls for piercing the broader end of the shell with a pin or a specially designed egg piercer. If the egg has been refrigerated this tiny hole will stop the shell from cracking on contact with boiling water. As to timing, I find that 4 minutes for a 60-65g egg produces firm whites and runny yolks. On retrieving the egg from the boiling water, cool it under cold running water for 30 seconds.
ยฉ 2005 Damien Pignolet. All rights reserved.