I am convinced Jumbo are the best value. For just a few cents more you get one egg that is the size (volume) as two large eggs.
I like them semi-scrambled. Crack into skillet. Smoosh the yolk around until a good even white/yolk ratio. Turn over until cooked to your liking.
As far a boiled I’d love to figure out how to end up with not soft but not hard either. With the yolk color yellow mixing to orange. That’s my ideal. But I will eat them hard or soft boiled.
