Does anyone out there have a sure-fire method for cooking the quintessential soft-boiled egg? My definition of such an egg is one in which the white is completely cooked through (with no slimy stuff) and the yolk is molten gold. I don't know how many cookbooks I've tried in pursuit of this goal -- perhaps I have a soft-boiled egg block. The perfect egg, with the top lifted off and some crumbled bacon sprinkled into it, would just make me soooo happy! Can you help?