[TheMercenary]

The trick, of course, is to control the heat as much as possible. That's why I prefer the term "softcooked" rather than "soft-boiled" -- it suggests that you're cooking with more moderate heat, which affords more control.

Warm eggs to room temperature. The shortcut for this step is to put the eggs in a bowl of hot tap water for 4 to 5 minutes. Fill a heavy-bottomed saucepan with enough water to cover eggs by an inch. Bring water to a full boil. Stir in one teaspoon of salt. Carefully lower eggs into the water, bring back to a boil, then heat down to maintain a low simmer.

At 2 1/2 to 3 1/2 minutes, the eggs are cooked, but some of the white is still soft and runny. At 4 minutes, the white is firm and the yolk is still runny. For a medium-soft cooked egg, cook for 5 1/2 to 6 minutes.

Remove eggs at time of desired doneness and hold briefly under cold running water to stop cooking process.

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