Yolks not cooked? Funky greenish brown stuff around the yolk? Straight up runny egg white? I have your solution.
Martha Stewart educated me in the art of the perfectly boiled egg, and I appreciate her so.
Perfectly Boiled Eggs
I boil 4 eggs at a time, but according to Martha, you can boil up to 12 if you wish.
Place eggs in a saucepan and cover with one inch of cool water. Heat the water up to boiling.
Once the water is boiling, immediately remove from the heat and cover. Let sit for 17 minutes.
Using a slotted spoon, gently place the eggs in an ice bath to stop the cooking process. Once they're cooled, peel the eggs.
Unpeeled eggs can be stored in the fridge in an airtight container for up to 3 days.