I decided to try your recipe for a perfect soft boiled egg this morning. My comment? If your definition of soft boiled means that the eggwhite trickles out as a milky white liquid, as soon as you break the shell, then my eg was "perfect." But my definition of soft boiled is a solid egg white and a liquid yolk. Guess I'll stick with my tried and true recipe of putting the egg into cold water and setting it on high heat for 5 minutes. Wonder if any of your other egg recipes are edible.