Soft-boiled eggs require very precise timing. For that reason, we recommend using a boiling-water start or steaming them.

I. BOILING-WATER START

Fill a saucepan with enough water to cover the number of eggs you plan to cook. Bring the water to a boil, reduce to a simmer, and use a slotted spoon to gently place in the water:

Time the eggs from the moment they go into the water and maintain a simmer throughout. Large eggs will take 5 minutes, and extra-large or jumbo eggs will take 5 ½ minutes (small and medium eggs will take 4 ½ minutes). For room temperature eggs, subtract 1 minute from these cooking times.

To serve a soft-boiled egg in an eggcup, place the egg in wide end down. Use a table knife or teaspoon to crack off the top third of the shell, season with salt and pepper, and serve with strips of toast, or “soldiers.” Alternatively, spoon the egg out of the shell, using a napkin to protect your hand from the heat, and serve in a small bowl.

II. STEAM METHOD

Have ready:

If using a steamer insert, gently place the eggs inside, bring 1 ½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs 5 minutes on high heat for large eggs. Remove from the heat and serve as for I above.