635. Semi-Boiled Eggs

Soft boiled eggs (بيض شرب) are just another food that flood me with childhood memories.
A just-set egg white with a runny unctuous yolk made this a breakfast treat.

I used to break off little bits of bread, mix them in the yolk with some salt, and scoop it out at my leisure.
Done wrong, it can be an off-putting experience. Either the white hasn't set yet, lending an awful slimyness to the egg, or its over-boiled that the yolk has set and it effectively becomes a boiled egg in a cup.
To get it just right, the eggs need to be at room temperature. If they are put in boiling water straight out of the fridge, they will crack and leak. If you are short on time, warm the cold eggs under tap water before boiling them. Also, fresh eggs take about a minute more to cook that older eggs. Please do not estimate but keep a timer handy.

Ingredients:

eggs

To serve:
salt
toast
butter

Method:

Put a pan of water onto boil.
You need enough water to just cover the eggs.
Once it's "rolling" with big ol' bubbles, gently place the room temperature eggs into their bath.
If they're very fresh then they need 5mins, using a timer.
If they're not all that fresh, they'll need 4mins.
Serve the eggs with toast, butter, and coffee or tea.

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