Preheat your oven to 203⁰F/95⁰C, steam setting (100% humidity).
Put your eggs into a stainless steel pan or onto a rack. Put the tray into the oven (be quick - leaving the door open for a long time will take the temperature right down!), setting the time as per the guide to obtain yolks cooked to your desired hardness.
7 1/2 minutes: whites set but fairly soft; yolks just barely set with a tiny bit of 'run' in the centre.
8 minutes: whites softly set; yolks set but quite 'fudgy'.
10 minutes: whites fully set and firm; yolks mostly set with a little bright orange left in the middle.
12 minutes: whites very firm, yolks fully cooked and crumbly/'chalky'.
Let the eggs cool until you can handle them before peeling, or leave unpeeled and store, refrigerated for up to 4 days.