Has anyone else noticed this? When I make soft boiled eggs I usually do 4 at a time. I put them in my smallest saucepan, just cover with water, and set them on high heat. When the eggs start to jiggle in the almost boiling water I set the timer for 2 min., 45 sec., and when the water starts to really boil I turn the heat off, and put the lid on. (When the timer goes I drain them, rinse them in cold water, and then serve). With supermarket large eggs this will usually give me soft boiled eggs - the yolk is still runny, and the white is set. I've noticed with my (lovely, orange yolked, delicious) fresh eggs from the coop that they end up more hard than soft when I follow this procedure, so I have been cutting back on the time (in small increments - I don't want the yolk hard, but, even less, I also don't want the white runny). This morning I did as I normally do, but the timer was set for 2 min. and 15 seconds, and this was "just right" The eggs I am using are in the "large" weight class, and they are out of the refrigerator, so just as cold as store bought eggs - but only a day or two old. I also find that fried eggs need a lower temperature when they are fresh - otherwise the bottom frizzles before the top sets. Am I hallucinating, or has anyone else noticed a difference in cooking times/temps? And (a pleasant side note) I bought eggs over the holidays (cage free, but still supermarket eggs) because my 5 Girls were not being dependable with the shorter days, and we had guests. Well, of course, they were better than I gave them credit for, and I still have a few of that bought dozen left. Yesterday we had a couple of hadboiled, supermarket eggs in a curry sauce for dinner; this morning we had soft boiled eggs from my Girls for breakfast. Even my normally unobservant DH remarked on the difference in yolk color! Well, he would have had to have been half blind not to notice!