Honestly, this is fool-proof; it doesn’t matter if the eggs are white or brown, cold or room temperature. Simply use a lidded saucepan, place eggs in a single layer, and add enough water to cover them by about a third. I use a steamer rack so I can just lift the eggs in and out. Cover the pan, and bring the water to a vigorous boil. I’ve found that for six eggs in a 2-quart pot, for 5 minutes will give you firm whites and a warm runny yolk, 8 mins. a soft, firm yolk. I usually put the pot with the eggs and water on the stove, turn the heat on high, and set the timer for 10 minutes; perfect results, every time.