Hi there, I have followed the instructions from this blog post, and I am not perfectly satisfied. Every time, either the yolk is not runny enough for my taste, or i get a thin layer undercooked white, around the yolk. ("undercooked" = it's not completely set) Is that unavoidable? If not, what might I be doing wrong? Does anyone else encounter the same problem? One limitation i have, is that I can't cook eggs at home (I live with vegan friends), and at work we only have an induction hob, whose temperature is not stable. If I set it to 100 degrees (celsius), then the water temperature will oscillate between 75 and 90. Might that be the cause of my problem? it is a cause of unpredictability: I will never get exactly the same result - but i think it's close enough every time. But I don't know if it could also be the cause of this thin layer of undercooked white. Another problem that I encounter, is when the yolk is not well centered. In this case, if it's near the very bottom of the egg for example, I will get the bottom of the yolk overcooked. Any method to get a well centered yolk? I have found this thread and tried foodnfoto's technique of stirring the egg, but it came largely undercooked, perhaps because when it's moving around, it doesn't absorb heat as fast as when it's immobile. I will try turning all eggs upside down in the box, and will report my results here.