Ingredients:

  • 1 large egg (US grade A large, UK equivalent would be medium or large, depending on weight – roughly 50-60g). Room temperature is preferable.
  • Water (enough to cover the egg in a saucepan)
  • 1/2 teaspoon white vinegar or bicarbonate of soda (baking soda - to help prevent cracking) - Optional

Instructions:

  1. Gently place the egg in the saucepan.
  2. Add enough cold water to completely cover the egg by about 1 inch (2.5 cm).
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once boiling, immediately reduce the heat to a gentle simmer (small bubbles).
  5. Cook for exactly 6 minutes for a very runny yolk, 7 minutes for a slightly firmer but still runny yolk. Set the timer.
  6. Immediately transfer the egg to an ice bath (bowl of ice water) to stop the cooking process. Let it sit for about 1 minute.
  7. Gently crack the shell and carefully peel, or serve directly in an egg cup.