Dena -- just read all the s-b egg posts below. I'm a firm-white fan, too. I cook my (large) eggs more or less like Stefany does, except i simmer them for 5 minutes. Then i take out one egg for testing, leaving the other/s in the pot and off the stove. After running the test egg (in a cup) under cold water, i crack it open. If the white is still runny, i cook the remaining egg/s a little longer (half-min., min. -- not sure). Usually, the white is firm enough for me and the eggs are ready for eating.