in addition ...

Eggs are an amazing source of nutrition and simply quite fascinating as a product.
The shells are porous in nature so many chefs have been known to leave aromatic objects next to eggs when storing over night and the next day, you get "flavored eggs".
The most famous of these being Truffled Eggs.

sidenote :
- According to Escoffier's book, it's said that the chef's hat is a symbol to all that he is well seasoned, and the "hundred" folds in his hat represents the amount of ways he knows how to cook an egg.
- Classic rule of thumb. Serve eggs with eggs. So for our example, chicken eggs with caviar, or uni are 2 excellent ingredients that accommodate very well.

Cooking : Hard and Soft Boiled Eggs
Consider using relatively older eggs to make boiled eggs.
An egg that's a day or two old is almost impossible to peel. So ideally eggs that are 4 to 5 days old make the best boiled eggs.

After you cook and peel the egg, you can tell by the size of the air pocket ring on the tip of the egg.
If it's the size of a dime, that's a fresh egg. Probably 2 days old.
The size of a nickel, 3 to 4.
Anything the size of a quarter is well into a week.

Many times, people leave the eggs in the water bath, and it just keeps on cooking.
I've found the perimeter of the yolk turning gray is due to over boiling.

To make Soft Boiled Eggs...
There are many methods, but I find the following to work in any kitchen.
Simply arrange raw eggs in a pot. Cover with tap water making sure all eggs are submerged.
Place pot on medium high and watch carefully for it to slightly simmer.
When the first sign of water simmering, cut heat and cover the pot.
Let stand for 10 minutes. (set a timer... this is pretty exact)

Refer to the de-shelling method posted above.
Voila!
Now you have an egg with soft and slightly runny yolk with beautiful spongy whites.

I'm imagining this on a Sunday afternoon, with some roasted vegetables, tapenade, toast and maybe some cured meats... (or crisped up ventreche). And don't forget the Caviar...