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In Livy's comments, she notes that gas stoves seem to cook more quickly than electric and she removes the egg 30 seconds sooner when cooking with gas. I have gas and think 10 minutes is perfect. The edge of the yolk is firm but the center is still soft. You may want to fiddle with the exact timing to get the runniness to your liking.
Fill a pot with cold water.
Add the eggs, place the pot, uncovered, on a burner over high heat and start a timer for 10 minutes.
When the timer goes off, remove the pot from the heat, drain the water, and fill the pot again with cold water. Let the eggs sit for 30 seconds or so until they are cool enough to serve. Put in an egg cup and serve.