soft-cooked eggs now and hard-cooked eggs later

as many as will fit in the Dutch oven, cold straight from the fridge
2 pitchers ice
fine sea salt
Maldon salt
or whatever crunchy salt you have on hand
I will often make a batch of these on Sunday so that I can enjoy the soft-cooked eggs for Sunday breakfast, then have hard-cooked eggs on hand to make egg salad, to top on avocado toast, or for other easy breakfasts. This technique actually combines two different Cook's Illustrated recipes published at two different times. I merged them into one procedure to optimize the effort and to minimize clean up.
Bring about 1 inch of water to a boil in the Dutch oven over medium-high heat.
Using tongs, transfer the eggs into the Dutch oven. Cover and steam the eggs for 6 minutes and 30 seconds.
Pull out however many soft cooked eggs you want to eat and transfer them into a bowl. Run the eggs under cold water for 30 seconds.
Reduce the heat to medium low then cover and steam the remaining eggs for another 6 minutes and 30 seconds. Fill a pitcher of ice in the meantime.
Transfer the pot to the sink and fill it with cold water. Dump the first pitcher of ice into it. Once most of the ice melts, add another pitcher of ice to the pot. Cool the eggs for at least 15 minutes.
To enjoy the soft-cooked eggs, wipe them dry and crack the wide bottom end and peel off the bottom third of the shell. Set the egg in an egg holder and sprinkle fine sea salt on the top. Bite off the top, then eat the rest of the egg with a small spoon, adding a few flakes of Maldon as you go along.
To store the hard-cooked eggs, wipe them dry and store them in their shell in the fridge. Peel when ready to enjoy.