Pierce the bottom of the eggs with an egg piercer or by putting a small cracked section in the bottom of the eggs by pressing the egg on a slightly pointed surface. Do not break the membrane.
Place the eggs in a saucepan (not much bigger than needed for the eggs). Cover them with cold water from the refrigerator so the water is about 2.5 cm above the eggs. Add the DigestEasy or Relief into the water and leave for 10 minutes before putting the saucepan on a hotplate on high to bring water to boil.
As soon as the water boils, take the saucepan off the hotplate and let the water cool: (use timer for time)
For soft-boiled eggs: leave 4 minutes. For more hardness in white and yolk add extra 2 minutes up to a maximum of a total of 10 minutes for hard-boiled eggs.
At the selected time, remove eggs and put them in cold water to stop cooking. For ease of removing the shell from other than soft-boiled egg, use the back of a spoon to break the shell all over the egg and leave in water from refrigerator for 10 minutes. The shell should be easily removed. Season the eggs with salt.