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Lift the egg out of the water with a spoon or ladle. Use oven mitts to handle the egg. Press an instant-read thermometer into the center of the egg. Read the thermometer’s display.
Lift one egg out of the batch if you're boiling multiple eggs. Carefully lift the egg and tip the spoon slightly to remove the water in it. The egg will be hot right out of the water, but you don’t want to cool it down or you may get an inaccurate reading from the thermometer. Instead, use thick oven mitts to handle it. Push the sharp end of the thermometer into the shell and go down into the center of the egg. Leave it there for a couple of seconds until the thermometer gives you a reading. You can purchase an instant-read thermometer online or at a kitchen and department store. The yolk should be between 158–170 °F (70–77 °C). If the temperature is lower than this range, you should put the egg back into the water to cook it more. If it’s higher, it means you’ve overcooked your egg. An overcooked egg yolk can be dry and chalky but is still edible.