There is a simple way to cook breakfast eggs to the point. Within a pack there are weight differences of up to 8 grams. In order to cook them at the same time, it is best to weigh the eggs before cooking and select eggs of the same size as possible for breakfast. First they are pricked on the underside with the egg pricker to prevent the shell from bursting. Boil the water in a saucepan and carefully add the eggs with a spoon. Switch temperature to medium level. Cook breakfast eggs weighing 60 grams for 4 minutes and 50 seconds. From a weight of 65 g it takes 5 minutes for the egg white to become firm and the egg yolk to remain liquid. Should a breakfast egg still burst, quickly pour a small dash of vinegar into the water. This prevents the protein from leaking out.