How many times have you gone to soft boil an egg and discovered when you open it that it was much closer to being hard-boiled than soft-boiled? Probably more than you’d prefer. Here is how to get perfect soft boiled eggs every time.
First put the desired number of eggs in a saucepan and add enough cold water to cover the eggs, and adding about another inch above that. Place the saucepan on the stove over medium-high heat. Watch carefully and as soon as the eggs just barely begin to boil, cook for two minutes longer. Remove from heat and drink as much water as possible without breaking the eggs, then add cold water to the saucepan. Once the eggs are cool enough to handle, peel the shell and use your softboiled egg as needed.
You can also just remove the top half of the shell used the bottom as a base if you want to eat it out of an egg cup.