I don’t often make soft-boiled eggs, partly because I can do an egg over-easy in half the time.
But once in a while, I attack the task of making a soft-boiled egg, which is not one of the easier techniques for this breakfast staple. Poaching is the other tricky method.
I have tried over the years various techniques, even with an interesting microwave/steamer contraption given by a friend.
But I go back to the basics, tried and true.
Leave whatever number of eggs out overnight so they are room temperature. (Otherwise, submerge them in lukewarm water for a while.)
Start the water – with a tablespoon of vinegar which aids in the peeling, eating process – to boil, then reduce the temp to a simmer. Make sure you have enough water to cover the eggs.
Pierce the larger end of the egg with a pin and use a spoon to set it in the water.
Set your timer for 6 minutes for solid whites but fluid yoke. This is for "large" eggs. You can subtract or add a minute for size. Size matters… so will altitude to a degree.
Put some ice in a small bowl of water.
When your timer dings, lift the eggs out of the hot water and put them briefly in the ice water to stop the internal cooking process.
You can crack and peel off the top, as I did here. The vinegar helped the peeling process.
Otherwise, if you have a knife with a bit of serration, just saw off the top.
I used a coffee-spoon this morning and had some pumpernickel toast.