Take the kettle and slowly pour the hot water carefully into the pan with the eggs. Sometimes it can be useful to tilt the saucepan slightly towards you, so the eggs will roll to your side and you can pour the hot water at the other side of the pan. Because pouring hot water on cool eggshells can crack or break them.
Place the lid on the
'''Start a timer!''' Always use a timer when cooking, it will prevent you from guessing and estimating the time. This guessing often misleads you to cooking 2-3 extra minutes: "just to be safe". And that is always unneccessary!
Gradually lower the heat on the plate one notch at the time, to keep an even boil, it should never need to boil too hard or bubble too violently. If you have turned down a bit too much, and the boiling will reduce and slow down to a stop, you could turn it up one notch for a minute or two, to get it start bubbling evenly again.
There is a lot of heat getting built up and stored in the combined mass of the hotplate and the bottom of the pan if the contact between them is as flat and tight as possible. So you can '''turn off the stove 3
-4 minutes before your eggs are ready!'''<ref>That means for those that prefer 6-7-minute-eggs, the total time you use electricity on the stove is only 3-4 minutes + the 20-40 seconds it took to pre-boil the water in the kettle.</ref>
=== Oatmeal porridge ===