9-minute soft-cooked eggs
Chef David Tanis gets credit for this simple method of soft-cooking eggs in boiling water. After years of watching cooks overcook eggs--usually because they are multi-tasking outside of reasonable time constraints--I have resorted this solid technique, which yields a similar result to what you'd get using a sous vide machine, but can be done easily at home. I've tested this method with small, medium and large eggs with consistent results.
Fill a pot with water, allowing several inches to cover the eggs and allow them to move around. Bring the water to a boil, drop the eggs in carefully, lower the heat slightly and set a time for 9 minutes. Meanwhile, fill a small bowl with cold water and a few ice cubes. After 9 minutes, use a slotted spoon to remove the eggs from the water. Lightly crack each egg on the edge of the bowl of ice water before dropping it in. (Lightly cracking the eggshells allows the ice water to seep in and reduce the cooling time, usually 4 to 5 minutes.) Remove the eggs from the ice bath, crack them all over and remove the shell, then cut each egg in half. Or, leave the shell on and store the eggs for 1 to 2 days in the refrigerator.