6 cups cold water
1 tablespoon white vinegar
Salt & Pepper to taste
Place the eggs in a pan with high sides, add water, bring to a boil and then immediately lower heat so that it is barely simmering. Simmer for 5 minutes, remove from water immediately/
Place in an egg cup, or in my case, I use shot glasses. With a serrated edge knife, carefully cut across the top 1/4 or so of the egg. The creamy yolk should be visible, if not just poke through with the tip of a spoon.
Salt and pepper to taste.
That's it... pretty easy huh?
I know that traditionally soft-boiled egg is served with toast but I personally like it with a toasted, chewy bagel with butter slathered on it or some crusty french bread. I find that regular toast just buckles under pressure, i.e., dipping deep into the egg and scooping out that golden yolk. I also like to use a grapefruit spoon because it's pointy and slim enough to scrape out every last bit of egg, you better believe I am not letting any of it go to waste!
I cook my egg straight from the fridge, and not at room temperature. If you have them at room temperature I suggest you take them out of the simmering water at around 4 minutes or less.