I do not shock mine or even run tap water on them. I like them hot. I hold them in a towel and top them with a knife. From there I scoop them out with a spoon. If I feel like it, I top them neatly with an egg topper and eat them from the shell. Since my wife likes them scooped, out of the shell only happens when I eat alone.
I have a rule about responding/participating in specific topics, because the idiots abound.
however, you seem genuinely interested…
putting an egg in water-at-the-boil eliminates most-near-all of the uncontrolled variables in cooking a soft/hard boiled eggs.
in the USA, eggs are refrigerated from hen to fork, so my “timing” is not applicable to your situation.
regardless, experiment to find the time where an egg dropped into boiling water produces the white/yolk result you desire.
keep in mind, seasons have temperature changes that will likely affect the starting temperature “counter stored” eggs.
You may breathe again. This is the result using @Saregama’s method. One inch of wooder, bring to boil, add (room temp) eggs, turn down to simmer, take out after 7 min. As you can see, the yolk is far more set than I want it to be, but …look, ma: no spoogy whites! Yay. Obvy, the timing needs to be tweaked more.
Yep, me too. I had a 6 minute large egg, from the fridge, perfectly set white, runny yolk. Bacon soldiers. I have been using the “prick large end with push pin, drop in boiling water for however minutes I want for runnyness/firmness, shock in ice water just long enough to handle.” I haven’t had a failure yet.