Ingredients:

  • Large eggs (US Large, roughly 50g each) - 1 per serving
  • Water - enough to cover the eggs in the saucepan
  • Pinch of sea salt (optional, for seasoning)

Instructions:

  1. Gently lower the eggs into a saucepan.
  2. Add enough cold water to completely cover the eggs by at least an inch.
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once boiling, immediately reduce the heat to low to maintain a gentle simmer.
  5. Set a timer for 6 minutes for a very runny yolk, 7 minutes for a slightly more set yolk.
  6. Remove the eggs from the saucepan with a slotted spoon and immediately place them in an ice bath (or run under cold water) for at least one minute to stop the cooking process.
  7. Gently tap the top of the egg to crack the shell. Peel a small portion of the shell away to reveal the top of the egg. Serve immediately in an egg cup, or straight from the shell. Season with salt and pepper to taste.