Hard & Soft-Boiled Eggs

This is a boring but important one.  I've tried out a lot of ways of adding eggs to my regular diet - weekend mornings, obviously, but also as a snack, salad addition, etc.  These are two of the easy (as in, pretty hard to mess up) ways of doing it that I keep coming back to, and wanted to get the details (really just the cooking times) on the record:

Hard-Boiled Eggs

Place a layer of eggs in a pot and cover with an inch or so of water.  Cover and bring to a boil.  Turn off the heat (if the stove doesn't retain heat, maybe simmer for a minute), and let sit for 10-12 minutes (but a little while longer won't hurt).  Drain and run under cold water.

If you make a batch to save for later, seal them since they might smell a little in your fridge.  They say they last five days, but you can probably push it a little...

- original link here

Soft-Boiled Eggs

Bring about a half-inch of water to a boil.  Gently place in your eggs and cover.  Cook for 6 1/2 minutes.  Remove from heat, drain, then run under cold water, and eat.

- courtesy of America's Test Kitchen