Ingredients:

  • 1 large egg
  • Pinch of sea salt, to taste
  • Freshly ground black pepper, to taste (optional)

Instructions:

  1. Fill a small saucepan with enough cold water to fully submerge the egg. Bring the water to a rolling boil over high heat.
  2. Carefully lower the egg into the boiling water using a slotted spoon.
  3. Immediately reduce the heat to a gentle simmer. Set your timer for 6 minutes for a very runny yolk, or 7 minutes for a slightly firmer yolk.
  4. While the egg is cooking, prepare an ice bath by filling a bowl with cold water and ice cubes.
  5. Once the timer goes off, immediately remove the egg from the saucepan using the slotted spoon and transfer it to the ice bath. Let it sit in the ice bath for at least 1 minute to stop the cooking process.
  6. Gently tap the egg on a hard surface to crack the shell. Carefully peel away the shell, starting from the larger end. Season with salt and pepper to taste. Serve immediately in an egg cup or on toast.