The perfect soft-boiled egg should have firm, custard-like whites and a warm runny yolk. This is a slightly trickier endeavor than simply hard-boiling eggs, but nothing that can't be mastered in minutes!
1 - 4 large eggs (if cooking more eggs, work in batches)
2. Over medium heat bring the water to a boil. (If you bring to a boil too fast your eggs will crack).
3. Cook the eggs for 4 minutes: 4 minutes for a yolk that is still runny and 5 minutes for a yolk that is barely set.
4. Drain the eggs and run them under cold tap water for 30-60 seconds.
5. To eat, use a knife or egg-cutter to take the cap off the tip of the egg and eat it straight from the shell, preferably with plenty of toast for dipping. More firmly-cooked eggs can be cracked (carefully!) and peeled like a hardboiled egg. All soft-boiled eggs should be cooked to order and eaten immediately.