You are confusing me with someone who has still means to heat a pan of water. I ditched the last hot plate years ago and now am left with a steamer and a recently obtained air fryer. Even that was waiting in the wings for ages because I didn’t like the word ‘fryer’. 
Mine are collectively known as Sid and ‘the hooligans’.
Sid - big brahma cockerel keeps an eye and the peace. The girls - a motley mix of Maran, Cindre, Brahma and Coucou de something have their individual names like, featherfoot, big brown mama, go away etc mostly describing their looks or attitude.
They arrive sharpley when I show up with the ‘little white bucket’ and are very effective at groundclearance but equally disruptive to flowerbeds… hence the Hooligans.
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Prompted by @Rachel05 I decided to try a couple of soft boiled eggs this morning and use Fran’s beautiful china eggcups.
As 10 minutes in the steamer seems right for hard boiled I thought 4 might be the answer, plus another minute to allow the water to get to boiling point.
A mixed experience, the first egg decapped easily with the ‘slammer’* but was undercooked, tasted ok though and any thoughts of salmonella were banished as I thought back to our days giving friend Anna a break by looking after her 25 dogs, from a miniature Spaniel/Dachsund cross right up to the Wolfhounds and Deerhounds. They all had a raw egg to break and consume every Sunday morning (although Mini needed me to break the shell for her) and never had any bad reaction.
So I put the 2nd egg back in the steamer for another couple of minutes and it was ok, a bit difficult to pinpoint the setting exactly though.
*The slammer was recommended on here by someone (who are you, my brain hurts?) and is a metal bowl which fits over the egg and you pull the long spring loaded shaft above it before letting it go to do the decapping. 
David, I’m so pleased you tried it with the eggs and the special part must have been using Fran’s egg cups. I also recall the different methods of getting into the egg that folks wrote about on the forum. Some people, like Stuart, take a knife and give two taps on the side about an inch down the shell then slice across the egg, almost decapitating the top. Me - I gently tap tap tap the top inch of the shell and peel it to reveal a whole uncut top. I then spoon a portion off, sprinkle it with salt and eat. Then I don’t use a spoon again until I get to the end of eating the egg. I just dip my toast soldiers in. Maybe give it another go in a couple of weeks time - report back, won’t you ? 
Of course I will, this is not some fly by night problem but really serious stuff and my investigation will continue. 
As far as I remember, I was a tapper like you, rather than a beheader but this spring loaded decapper really takes the biscuit, or rather the topknot.
Will the real topknotter please step forward and take your applause. 
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