Yes really! Don't laugh! I can never remember the timings so I've decided to make it easy for myself by putting it on here!

Cooking them this way the eggs don't normally crack!

Place the eggs in the saucepan and cover them with cold water by about 1cm. Put them on a high heat. When they reach boiling point reduce the heat to a gentle simmer and use the following timings: 

3 minutes if you like a really soft-boiled egg.

4 minutes for a white that is just set and a yolk that is creamy. 

5 minutes for a white and yolk perfectly set, with only a little bit of squidgy in the centre.