A good source of protein, cooked eggs are essential items for a breakfast menu. These perfectly-shaped ovals are also a cherished icon of Easter, a spring holiday. There are two methods frequently used for boiling eggs, soft or hard boiling. Soft-boiling cooks the outside white of the egg but leaves the yolk soft. Hard-boiling cooks both the white and yolk solidly. A soft-boiled egg has a delicate flavour and makes the perfect accompaniment for toast points. The University of Maine recommends that you only soft boil eggs with an AA or A grade.
Place the egg gently in the saucepan. Fill the pan with water, just covering the egg.
Turn a stove burner on high and place the water on the burner. Allow the egg to come to a boil.
Flip the heat off and cover the saucepan with a lid. Set a timer for four minutes for a runny yolk or six minutes for a slightly runny texture.
Remove the egg carefully with a spoon. Place the egg on a tea towel and dry it off. Place the egg in an egg cup.
Wash your hands after handling raw eggs.
Do not use eggs that are cracked or damaged.