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Fill a frying pan with boiling water, deep enough to cover an egg. Set the heat to high and bring to a brisk boil. Break as many eggs as you need into the water. The water will go off the boil, but keep an eye on it until it comes back to the boil. Once it is just boiling again, remove the pan from the heat [or turn the heat off]. The eggs will continue to cook. When the yolk is covered all over with a delicate white film, remove the eggs from the pan – four minutes should be the maximum time they are left in the water, once you have turned off the heat. You will end up with a runny yolk and a nice non-rubbery white.