1) Soft boiled - any tips to avoid breaking the white when wrapping?
2) Duck eggs - what's your preferred method to boil? I'm debating pressure cooker vs steamed vs sous vide. I usually steam chicken eggs, 12 minutes for hard boiled. What times would be recommended for soft and hard boiled duck eggs? Any tips on pressure cooking? I've read 4 minutes pressure plus 4 minutes release. And sous vide? What would be your approach?