Boiled Eggs

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.