The boiled egg is one of nature's (and culinary art's) ideal meals. We doubt any animal can lay pre-cooked eggs, unless they live in a volcano.
Three minutes of cooking produces a soft yolk and semi-soft white. After 4 minutes, the white will be firm but the yolk liquid.
Older eggs' higher, more alkaline ph makes them easier to peel, but also more prone to shattering.
Old saying: oil and water don't mix. According to the Institute of Food Technology, they do combine in emulsion.
You may be looking for Instant Pot cooking methods if you got one for the holidays or on Black Friday.
Wholesome Yum's chart shows that after 20 minutes, eggs are soft-boiled yet still runny.