Soft-Boiled Egg

Ingredients

• Egg

  whole

  4 large or 200g

Directions

1. Bring water to a boil: Fill a saucepan with a few inches of water and set it over high heat. Let the water come to a rolling boil
2. Reduce the water to a rapid simmer: Lower the heat and let the water reduce to a rapid simmer.
3. Gently lower the eggs into the water one at a time.
4. Cook the eggs for 5 to 7 minutes: For 1 to 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. For 3 or 4 eggs, add a few extra seconds to your timing. (For more than 4 eggs, cook in batches.)
5. Remove the eggs with a slotted spoon. Run under cold tap water for 30 to 60 seconds.
6. Remove the top off the egg: Set the egg upright in an egg cup or a small ramekin filled with rice. To remove the cap, use the edge of a knife to gently tap around the top or use an egg-cutter.
7. Eat while the egg is warm! Eat the egg straight from the shell with a small spoon or toast for dipping. More firmly cooked eggs can be cracked (carefully!), peeled like a hard-boiled egg, and served on toast.