The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.
Directions:
- Break each egg into a small bowl.
- Submerging the lip of the bowl into the simmering water, gently add the eggs, one at a time.
- Add salt and pepper to taste.
- Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
- Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute. (Unless you have put the egg in soup, then leave it in).
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