Soft Boiled Eggs

EQUIPMENT • Saucepan • Dinner knife, paring knife, or egg-cutter INSTRUCTIONS 1. Bring the water to a boil. Fill a saucepan with a few inches of water and bring it to a rolling boil over high heat. 2. Reduce the water to a rapid simmer. Lower the heat until the water is at a rapid simmer. 3. Add the eggs one at a time. 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. Cool the eggs slightly. Remove the eggs from the water with a slotted spoon. Run under cold tap water to cool slightly, 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.