Step 1

Fill a saucepan with a few inches of water and bring it to a rolling boil over high heat.

Step 2

Lower the heat until the water is at a rapid simmer.

Step 3

Gently lower the eggs into the water one at a time.

Step 4

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.)

Step 5

Remove the eggs from the water with a slotted spoon. Run under cold tap water to cool slightly, 30 to 60 seconds.

Step 6

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.

Step 7

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.