The secret to the perfect soft-boiled egg? Lower the egg into gently boiling water and boil it for exactly 5 minutes. This is an easier and more reliable method than placing the eggs in cold water and bringing them to a boil.
In a small pot, bring water to a boil over high heat, then lower heat to medium-low, for a gentle boil. (How much water? Depends on your pot. Should be enough to fully cover the eggs).
Using a slotted spoon, gently lower the eggs into the water.
Gently boil the eggs, uncovered, for exactly 5 minutes.
Use a slotted spoon to gently but quickly remove the eggs from the water. Place them in egg cups.
When cool enough to handle, slice the top with a sharp knife.
Perfection achieved! A cooked white, and a thick, runny yolk! Sprinkle the eggs with salt and pepper and dig in.
Sodium info is for eggs only; add salt to taste.The FDA recommends cooking eggs thoroughly.In contrast to hard-boiled eggs, where you should use fairly old eggs (this makes them easier to peel), here I recommend using eggs that are as fresh as possible.