> Bring a pot of water to boiling, then once boiling put eggs in for 6.5 minutes, then put in cold water.

I tried that a couple of weeks ago; the yolk was still liquid. It turned out to be a failed experiment. Never again.

6.5 minutes is soft boiled for a large (in US egg sizing) egg. Soft boiled eggs don't have fully set yolks or firm whites. These are the kinds of eggs you use for ramen.

If you want a fully set yolk you need more time (about 10 min or so), but that's a personal preference.

See: https://www.thekitchn.com/how-to-boil-eggs-perfectly-every-t...

If the eggs come from the fridge they need 13min for a fully cooked yoke. The key is to put the eggs in after the water is already boiling.

Are you sure your water was fully boiling? Not just little bubbles at the bottom of the pan, but the top is properly rumbling

Dont they crack when you put room temp eggs directly into boiling water

Sometimes they do but it doesn't really make a difference