Boiling eggs is like making toast.  Exceptionally simple, yet easy to screw up — and it's pretty much all a matter of timing.  But there are a few variables – most importantly,  the size of the egg, whether it's at room temperature or cold from refrigerator, how many eggs you're cooking, and whether you start the eggs in cold water or drop them into boiling water (not recommended).  If you're particular about your eggs (and who isn't — I love a semi-runny yolk, but can't stand a loose white), this egg timer is the perfect answer.  It relies on heat transfer, absorbing heat like an actual egg, and changing color to indicate doneness.  Brilliantly simple, buy it for $4.95 at Amazon.com.  And a couple tips for more perfect boiled eggs: 1. Older eggs peel easier.  Eggs dehydrate as they age, forming an air pocket between the egg and the shell that makes peeling easier.  Eggs that tip up or stand on end when they are in water are perfect.  Eggs that float are past their prime.  Eggs that lie flat are too fresh.  2. Start with the eggs in the pan in cold water, and bring them to a slow simmer.  This helps prevent cracking.  3. For soft boiled eggs, turn off the heat when the water comes to a boil, and let them sit covered 'til done (about 3 minutes).  4. For hard boiled eggs, cook at a low boil until the Egg-Rite timer turns dark all over (about 6 minutes). Cool hard boiled eggs in cold or ice water right after boiling for easier peeling.