Ron, you've got my stomach growling! +1 on using at least week old eggs for ease of peeling. I fought that like crazy years ago until I read that. Also, cage free organic seem to peel easier as well. As far as the yolks, which I like softer too, I drop (ease with a spoon) them into boiling water then remove after 7 minutes here in Kansas (altitude 690ft.). The softness isn't always consistent though. Sometimes they're a bit too runny. I also think that putting them in the cold water and boiling for 4 minutes is great but requires too much careful observation for a pretty lazy guy like myself...
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