Periodically cooked boiled eggs

Set up two vessels: one of boiling water and one of water a little above room temperature, using as much water as possible in both so the hot eggs do not heat the cool bath much above its target.

Gently submerge the eggs in a sieve in the boiling water; keep the pot covered so the water stays at 100C.

After two minutes transfer the eggs to the cooler water for two minutes.

Transfer back to the boiling water for two minutes and keep alternating, timing each two-minute lap with a stopwatch, for 32 total minutes.

Take the eggs out and cool them in cool running water.

Crack, peel and cut the eggs; the yolk should have a jelly-like texture. Top with crunchy salt.