1.Always cook a fresh egg and one that is at room temperature (not straight out of the fridge).
2.Place egg into a small saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat and simmer: 2 minutes for really soft runny egg, 3 minutes for white just set and creamy yolk, and 4 minutes for white and yolk perfectly set with yolk that is creamy.
3.Remove the egg with a slotted spoon and transfer to egg cup. Slice off top and serve.
Always use a kitchen timer avoid using your watch or clock. Never use fast boiling water; a gentle simmer is all they need. Never boil eggs longer than necessary as the yolks turn dark and rubbery.Note