Seconded, good advice from them.

I was just thinking about the egg thing before reading.

I managed a very nicely boiled eggs just now. Instead of heating them in cold water, I boiled some water in a kettle and poured it on them and then waited a min or two until it boiled properly again on the hob and then took five minutes and put them in cold water. The center of the yolk is a bit runny while the edges of the yoke are still firm enough and the white is just firm enough. These will go great on a sandwich mmm.

Or just by themselves, really. A little maldon salt on top, mmm. (That's a level up as well, changing from basic table salt to buying a bit of fancier salt for topping something. But man is it more costly per kg/lbs.)