How to soft boil egg

An excellent choice for dips, hard and buttered toasts and sometimes soggy yet tasted sandwiches.

1. Put the eggs in a saucepan. Add just enough cold water or cool tap water to completely cover and submerge the eggs.

2. Put the saucepan on stove and bring it to a rolling boil (when you see big bubbles forming all over the water and the eggs dancing in tune with them). Covering the saucepan with a lid will bring the water to boil much faster.

3. Reduce the heat and remove the saucepan from the stove and take off the lid, if you have covered the sauce pan.

4. If you would like to eat a more runnier version of the soft boiled egg, just let it simmer on stove for 4 minutes. For If the egg is medium sized it should be 5 minutes, for larger than normal size leave it to simmer for 6 or 6 and a half minutes.

5. For a soft boiled egg with a more creamy and somewhat firm yolk, the time should be 6 minutes. 7 minutes for medium sized and 8 minutes for large sized eggs.

6. Remove the eggs from the stove. Put them in a bowl and let cold tap water run on them. This will prevent the eggs from over cooking under their own residual heat.

7. Put it in an egg cup, crack the shell open and eat it directly. If I cannot find an egg cup I crack open the egg in a small ice cream bowl.