Perfect Soft-boiled Eggs

Instructions

- Bring a pot of water to the boil. The pot needs to be large enough to fit the eggs in a single layer, with at least 3 cm (11⁄4 inches) of water covering the eggs. - Place the eggs in a bowl of hot tap water so that they are completely covered for 1-2 minutes. This will stop them cracking as they hit the hot water. Submerge the eggs in the boiling water and cook them, rapidly boiling for 5 minutes (set a timer). As soon as the timer goes, remove the eggs using a slotted spoon and run them under cold tap water for 30 seconds. This will stop the cooking process and ensure your eggs are cool enough to handle. - Use a butter knife or spoon to crack the top of the shell off. If you find the yolk to be a bit watery at the top, use a spoon to gently swirl the egg yolk, the residual heat will cook it through, and you will be left with a perfectly cooked soft-boiled egg. - Season with salt and serve with buttered toast soldiers.

• large eggs Notes: 8, directly from the fridge, see note 1
• sea salt flakes
• Buttered toast Notes: strips, use gluten-free bread if needed, cut into soldiers to serve