A properly soft-boiled egg
Here is a link to a site that goes over the time/temperature numbers for a hard-boiled egg. (along with a collection of bad puns) For whatever reason, service was left out. After you've bought the egg to the proper temperature, toss it into ice water. This stops the reactions, gets the egg's temperature ready for salad, straight sale, or garnish. If you're going to peel the egg yourself, knock it around in the hot liquid, cracking the shell on purpose, before its ice bath. This allows water to seep in between the membrane and the white, making the peel easier.
If your going to sell the eggs as out of hand food, say a basket of hard-boiled by the register, don't crack them. While it might make things easier for the customer, they tend to pass over eggs with blemishes or cracks. This is the time to use vinegar in your heating liquid, not because it effects the inside, but because of how it makes the shell look.
I know there are a million shortcuts, and there is always a handy tap of boiling water, and you can make them quicker (even though it takes you just as long when measured by a clock) but the result is a chewey egg with a green sulfide ring around the yoke. Mayo just doesn't cover that taste up, and it looks like the stuff you couldn't eat in grade school. Get a timer and don't wait until you have to hammer the process.
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