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Ensure eggs are at room temperature. Eggs taken straight from the refrigerator will crack when placed in hot water.

Accurate timing is the essence of a successful soft boiled egg, so do use a timer – seconds can make a difference! Overcooking will make the yolks black and the egg generally rubbery. Very fresh eggs may need a little extra time.

Select a saucepan big enough to allow the eggs to move freely but not so large that they move too vigorously and risk cracking.

Bring the water to a simmer, never a rolling boil.

Gently lower in the egg/s, using a spoon. Allow to simmer one minute [use the timer] without a lid on the saucepan.  Remove the saucepan from the heat, put a lid on the saucepan, and let sit for 5 minutes for medium sized eggs and 6 minutes for large eggs. They are now ready to eat.