Bring a pot of water to a boil. The pot only has to be big enough to hold the eggs and deep enough to cover them. Once the water comes to a boil, lower the heat to a simmer.
Add the eggs carefully to the pot. I use a slotted spoon and place them in quickly but tenderly. You don’t want to make poached eggs!
Cover the eggs and start your timer for five or six minutes depending how runny you like your eggs.
While the eggs are cooking, get the toast started. You can butter the toast or not and then cut it into 1-inch slices also known as “soldiers” and I have no idea why they call them that. You cut the toast into strips for dipping into the delicious runny eggs yolks.
When the timer goes off or your clock says it’s time, remove the pot from the stove and immediately run cold water into the pot to cool off the eggs. When they are cool enough to handle, remove them from the pot and serve in your favorite egg cups along with the “soldiers”.
When serving or “plating” the egg you can get creative. The way I usually do it is to put the egg in the middle, like the center of a flower, with the top cut off and strips of bread around it, like the petals.
Season with salt and pepper and you’re ready to go.
I don’t eat soft boiled eggs that often but when I do, I’m always transported back to my childhood home sitting at the kitchen table with my family. Great memories.