The perfect egg

We stole a page from our grandson's playbook back in Edinburgh during COVID.  He made the discovery that eggs of different weights needed different cooking times.  Through trial and error it was found that a 60 gram egg was pretty well perfectly soft-boiled in 6 minutes.  Fairly easy then to extrapolate for different weights.  When the grocery order arrived one of us would weigh and sort the eggs.  I should confess right up front that for at least 25 years our breakfast has consisted of a soft boiled egg, toast and jam, juice and coffee.  We do go wild on the rare occasions we're out to a restaurant for breakfast.