Hmm..... my eggs often turn out to be way too runny.... not very
safe for consumption, no? 
Oh well.... guess maybe I'll try your method tomorrow
morning.... thanks! 
You're welcome! ;)
I have a timer set at 7 mins now, because I've experimented and
found that to be the best method thus far. 
And yeah, eggs that are too runny and haven't turn whitish
yet, ie. still transparent, isn't safe for consumption in case of
salmonella poisoning.
But then again, there are food around like 'home-made mayo'
that's made with raw egg yolks and other confectionaries and even
ice-cream that's made with raw egg whites.
