This one. This is the one. I did my eggs for 5 minutes 30 seconds because I knew I would dip them in hot ramen broth later. They. Were. Perfect. Absolutely perfect. I’m only using this method going forward. They even peeled beautifully! I followed the instructions with my tiny bit decrease in timing, blasted with cold water for a bit, let them sit while my other ramen ingredients were prepared, peeled them easily, sliced them, and put those beautiful eggs on my finished dish! The one-inch water/steaming method is where it’s at. Never second-guess your soft-boiled eggs again!