Making soft-boiled eggs can often be trickier than it seems, especially for those new to cooking eggs this way. I've often found myself intending to create soft, runny yolks only to end up with fully hard-boiled eggs instead—just like the experience shared humorously in the article. One of the most important factors is timing. Typically, boiling eggs for about 4 to 6 minutes will give you a soft yolk with slightly set whites. Anything beyond 6 minutes tends to firm up both the yolk and white, leading to hard-boiled eggs. Using a timer helps because it's easy to get distracted. Another tip is to start with eggs at room temperature rather than cold from the fridge. This can help the eggs cook more evenly. Also, using a pot of gently boiling water, rather than a rolling boil, can prevent overcooking. After boiling, immediately placing the eggs in an ice bath or running them under cold water stops the cooking process quickly and makes peeling easier. From my experience, following these techniques drastically improved my results. It takes some practice, but once you get the hang of it, soft-boiled eggs become easy to make — perfect for breakfasts or adding to salads and ramen. Don’t be discouraged if your early attempts end up with hard-boiled eggs; it’s all part of the learning process!