Boil the kettle, and use it to fill a small saucepan with about 2 inches of water. Use the smallest saucepan available which allows the eggs to sit on one layer (this is so that when they are in the boiling water there is less risk of them knocking into each other and cracking).
Put the saucepan on the hob, adjust to a high heat, and bring the water back to a raging boil. Set a timer for 5 minutes. Using a tablespoon, or a slotted spoon with a long handle, carefully transfer the eggs into the water without dropping them, and wait for the water to begin boiling again. When it boils, start the timer, and don’t adjust the heat setting. If making soldiers, put the toast on when the timer is started. When the timer goes off, the toast will be done, and there should be just enough time to butter it and slice it into soldiers.
When the 5 minutes are up, carefully remove the eggs from the saucepan and serve immediately in egg cups. The boiled eggs should have a white that is completely set, and a thick, creamy, but still runny yolk that is perfect for dipping soldiers into.
Timings for Soft and Hard Boiled Eggs
Soft runny yolk with solid white – boil for 6 minutes
Yolk that is set – boil for 7 minutes
White that is wobbly – boil for 5 minutes
Soft runny yolk with solid white – boil for 5 minutes
Yolk that is set – boil for 6 minutes
White that is wobbly – boil for 4 minutes
Soft runny yolk with solid white – boil for 4 minutes
Yolk that is set – boil for 5 minutes
White that is wobbly – boil for 3 minutes
Remember to always use a timer. Don’t try to guess how many minutes have passed, because the time it takes to cook a perfect boiled egg is precise.