Ingredients:

  • 1 large egg (US Grade A Large, approximately 50g - 57g / 1.8oz-2oz )
  • Water (enough to cover the egg by about 1 inch / 2.5 cm)
  • Pinch of salt (optional)

Instructions:

  1. Gently lower the egg into the saucepan.
  2. Cover the egg with cold water, ensuring it's submerged by about an inch. (Optional: Add a pinch of salt – some believe it helps prevent cracking, but it's not essential).
  3. Place the saucepan over medium-high heat and bring the water to a rolling boil.
  4. Once the water is boiling, immediately reduce the heat to a gentle simmer. Set a timer for 6 minutes for a very runny yolk, or 7 minutes for a slightly firmer yolk.
  5. While the egg is cooking, prepare an ice bath by filling a bowl with ice and cold water.
  6. Once the timer goes off, immediately remove the egg from the hot water with a slotted spoon and place it in the ice bath to stop the cooking process. Leave for 1-2 minutes.
  7. Carefully remove the egg from the ice bath. Gently crack the shell and serve immediately in an egg cup, or peel completely if desired.