I've always cooked eggs in the manner I learned from a commercial chef. Place the egg(s) in enough cold water to cover. Bring the temperature in the pan to a boil. Remove the pan and eggs from the heat and let stand for five minutes. Remove eggs from pan, place under tap, and run cold water over them. This stops further cooking, and makes the egg easier to remove from the shell.

Adjust the amount of time you leave the eggs in the hot water until you get the yolk to the degree of runnyness you want.

Dave