My personal way to boil an egg, and of course I believe the best, is this, for one egg:

For a perfect soft centre, no runny white, and total consistency, try the following.

Use a steamer, fill with 1cm of water, bring to the boil, place egg in steamer for 6 minutes, this will result in the perfect soft centre boiled egg every time for a medium to large egg straight from the fridge.

The reason this works so consistently is that all variables are known, egg temperature, steam temperature and time.

However an organic egg tastes a whole lot better.

I recently visited the INVENTIONS show at Alexandria Palace and saw an ingenious egg cooker that involved no water and clever PIC micro control of time and temperature, so this may become my new preferred system in the future, but the steamer route is energy efficient and totally reliable. However I did meet the famous Trevor Baylis (brilliant character) on leaving, and that was worth the Ł10 entrance fee in in it’s self.