7-minute eggs have perfectly set whites and jammy, slightly runny yolks. (The yolks get a bit jammier as they sit.) They're just right for ramen or to top avocado toast, good old buttered toast, a bowl of savory oatmeal, leftover rice, and so much more. They're my favorite boiled egg. Just so you know.
Fill a small pot about halfway with water and bring to a boil. Carefully lower the eggs into the pot one at a time. (I like to use silicone tongs, but you can also use a spoon.) Set a timer for seven minutes. Try to keep the water at a boil without jostling the eggs around more than necessary.
When the timer rings, take the eggs out right away and run them under cold water until they're cool enough to peel. They should be nice and easy to peel. Use right away or store, peeled and covered, in the fridge for a day or two. You can reheat peeled eggs in the microwave for 30 seconds or so or with a minute's dip in hot water.