Perfect Soft Boiled Eggs: How Long to Cook 'Em Just Right!

Instructions:

1. Prepare the Ice Bath: Fill a bowl with ice and water. Set aside.
2. Bring Water to a Rolling Boil: Fill the saucepan with enough water to completely cover the eggs. Add salt and vinegar (if using). Bring to a rolling boil over high heat.
3. Gently Lower Eggs into Boiling Water: Using a slotted spoon or sieve, gently lower the eggs into the boiling water. This prevents cracking.
4. Reduce Heat and Simmer: Immediately reduce the heat to a gentle simmer. You want small bubbles, not a raging boil.
5. Set Timer and Cook: For a very runny yolk: 6 minutes. For a slightly thicker, but still runny yolk: 7 minutes. Adjust slightly for smaller or extra-large eggs.
6. Immediately Transfer to Ice Bath: Once the timer goes off, immediately remove the eggs from the hot water and plunge them into the ice bath. This stops the cooking process and makes them easier to peel.
7. Chill Briefly (Optional): Let the eggs sit in the ice bath for 1-2 minutes to cool slightly. This helps with peeling.
8. Peel (Carefully!): Gently tap the egg all over on a hard surface to crack the shell. Start peeling under cold running water. The cold water helps separate the shell from the egg.
9. Serve Immediately: Serve warm in egg cups with toast soldiers, or however you fancy.