To cook the perfect soft-boiled egg, remember three things. 1. Start the cold eggs in boiling water. 2. Use a timer. Cook for six to seven minutes. 3. Cool immediately in an ice bath.
Fill a small pot with about two inches of water. Cover pot. Bring water to a boil.
Gently add the eggs to the pot. Use a slotted spoon to make this easy. Cover the pot.
Cook for 6 minutes. (For soft white, cook for 5 minutes. For thicker yolks, cook for 7 minutes.)
While the eggs cook, fill a small bowl with ice and water. When the timer goes off, transfer the eggs immediately to the bowl. Cool for 5 minutes.
Tap the eggs on a cutting board to crack the shell. Peel the eggs. Rinse under running water to remove any stuck-one pieces of shell.
Store cooked, unpeeled eggs in the refrigerator for up to two days.