Ingredients:

  • 1 large egg, straight from the fridge
  • Water, enough to fully submerge the egg in a saucepan
  • Pinch of sea salt (optional)
  • Freshly ground black pepper (optional)

Instructions:

  1. Fill the saucepan with enough water to completely cover the egg(s). Bring to a rolling boil over medium-high heat.
  2. Carefully lower the egg(s) into the boiling water using a slotted spoon or spider strainer.
  3. Immediately reduce the heat to a gentle simmer. Set a timer for 6 minutes for a very runny yolk.
  4. Once the timer goes off, immediately remove the egg(s) from the hot water and plunge them into a bowl of ice water.
  5. Gently crack the top of the egg. Serve immediately in an egg cup or on toast, seasoned with salt and pepper, or as desired.