In order to make the best soft boiled egg, I brought a small pot of water to a high simmer. I placed two eggs into the water and set the timer for 6 minutes. With 15 seconds left on the timer, I removed the eggs from the pot and ran them under cold water for about a minute to stop the cooking process. I made some Harvest Rye toast and sliced up an avocado which I put my peeled eggs on top of. With a touch of pepper and Chipotle Tabasco sauce, the egg turned out perfectly and provided a deliciously rich yolk that spread itself over the toast and plate.
This technique may be difficult to cook in large batches, as the timing has to be precise. I think the most effective way to soft boil 50 or 500 eggs would be to do them in a certain order so that you knew which eggs to take out of the pot first, then have an ice bath filled and ready to place them into after. They are delicate to peel as they have a fragile egg white holding in the egg yolk that is just waiting to ooze out.