No matter the number of eggs to be soft boiled, the cook time is the same.
Remove eggs from the carton and arrange in a pot or pan in a single layer.
Fill the pot with cool water from the tap. The water should be about an inch higher than the eggs. To test this, dip your index finger in the water, resting on an egg. The first bend in the index finger is about an inch, so if the water level comes up to the first bend, you’re good to go.
Place the pot on the stove and turn on the burner to medium-high. If your stove has numbers, turn it to number 7.
Bring water to a boil and immediately turn off the burner and cover the pot with a lid (or a plate if you don’t have a lid to fit the pot). Let the pot stay on the burner for 12 minutes.
During the cook time, get a bowl of ice water ready and when the 12 minutes are up transfer the eggs to the ice water. (I like to use salad tongs for lifting the eggs out of the hot water. ) Leave them in the ice water for about two minutes. This makes them easier to handle (hot eggs can cause burns!) and also keeps them from turning that unappetizing yellowish brown color.
To peel a hard boiled egg, roll it across the inside of the sink, pressing gently to crack the shell as you roll it. I like to peel it under cold, running water.
And that is how to cook a hard boiled egg.