• 4 large eggs
• Fill a saucepan about halfway with water and bring it to a boil.
• Decrease the temperature so that the water reduces to a rapid simmer and gently lower the eggs into the water one at a time.
• Cook the eggs for 5 minutes.
• Drain the eggs and run them under cold tap water for 30-60 seconds.
• To eat, use a knife or egg-cutter to take the cap off the tip of the egg and eat it straight from the shell, preferably with plenty of toast for dipping.