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Export 1 ingredients for grocery delivery
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.
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