Ingredients:

  • 1 large egg
  • Water
  • Pinch of salt (optional)

Instructions:

  1. Fill a small saucepan with enough cold water to fully cover the egg(s) by about an inch.
  2. Bring the water to a rolling boil over medium-high heat.
  3. Using a slotted spoon or spider strainer, gently lower the egg(s) into the boiling water. Be careful not to crack the shell.
  4. Immediately start the timer for 6-8 minutes, depending on desired yolk consistency. 6 minutes will yield a very runny yolk, 7 minutes a slightly thicker yolk, and 8 minutes a mostly set yolk.
  5. Adjust the heat to maintain a gentle, rolling boil during the cooking time.
  6. While the egg cooks, prepare an ice bath in a bowl.
  7. Once the timer goes off, immediately remove the egg(s) from the boiling water with the slotted spoon and carefully transfer them to the ice bath.
  8. Let the egg(s) sit in the ice bath for 1-2 minutes to stop the cooking process.
  9. Gently tap the egg on a hard surface to create a crack around the circumference. Peel carefully under cold running water. Serve immediately in an egg cup with toast soldiers or however you desire.