How to boil an egg

The BBC offers a way to boil an egg “according to science”:

The approach, which the authors call periodic cooking, involves alternating between cooking the egg in a pan of boiling water kept at 100C (212F), and placing it into a luke-warm bowl kept at 30C (86F). To get the best results, the egg must be transferred between the two temperatures every two minutes for a total duration of 32 minutes, so it is probably not best suited to home cooks who like to dip in and out of the kitchen leaving their egg unsupervised.

Also not best suited to home cooks who don’t have thirty-two minutes to make breakfast.

My preference in soft-boiled eggs: seven and a half minutes, with the yolk, as they say in the world of food, jammy.