How to Make the Perfect Soft Boiled Egg

Soft boiled eggs are the simplest thing in the world to cook—unless you get easily distracted (like me), then they may prove to be rather illusive.

There are four simple rules:

1. Bring your eggs to room temperature first.  (I usually set the eggs out 15-20 minutes before boiling)
2. Bring your pot of water to a boil, then reduce it to a simmer.
3. "Boil" your eggs for exactly 6 minutes—if you have to, use a timer.
4. After they've boiled for 6 minutes, immediately plunge your cooked eggs into a bowl of ice water. (This stops the cooking process.)

Instructions:

• Set your eggs out 20 minutes before cooking them and let them come to room temperature.

• Fill a large bowl with ice and water. 

• Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once the water is boiling, reduce the heat until it's barely at a simmer, add the eggs gently and cook for 6 minutes. Set a timer! 

• Remove the eggs with a slotted spoon and place them in the ice bath. Let the eggs cool slightly before peeling. 

Soft boiled eggs are wonderful to eat on their own, but you can also create toast "dippers" by toasting a piece of bread then slicing it into dip-able strips.

You can also add a soft boiled egg to a noodle bowl or top a salad with it. The creamy yolk almost  serves as a dressing.