Place 6 eggs in a saucepan and fill it with cold water.
Set over high heat.
Bring the water to a rolling boil.
The water should come to a full, rolling boil.
Turn off the heat and cover the pan.
If you have an electric stovetop, take the pan off the burner entirely.
Don't forget to cover the pan.
Leave the eggs in the covered pan for the right amount of time. 
   Here's how long each will take:

• For slightly runny soft-boiled eggs: 2 - 4 minutes
• For custardy yet firmer soft-boiled eggs: 6 - 8 minutes
• For firm yet still creamy hard-boiled eggs: 10 - 12 minutes (see further information below)

Tap the cooked eggs gently: After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places.
Hard-boiled eggs: If these are hard-boiled eggs to use later, fill a bowl with ice water, and leave the eggs in there to stop them from cooking.
When ready to eat, peel the egg and enjoy.