My favorite way to eat eggs is what I always considered to be Cuban style, huevos pasados por agua, which literally translates to “eggs passed through water.” But you know them as soft-boiled eggs. They've gotta be perfect, not too hard and not too soft.
the perfect soft boiled egg
There's no big mystery to preparing the perfect soft boiled egg. It's just a matter of getting the timing right based on the size of your eggs. It also depends on what you call "perfect." For me the whites of the eggs have to be firm while the yolk is soft, creamy and silky. Liquid gold! This recipe is for large eggs that are coming straight out of the fridge so they're still cold. Of course calculate a little less time if they're room temperature.
1 large egg
Fill a saucepan with water and set it over high heat until the water comes to a rolling boil. While you’re waiting for it to boil set your egg in a cup of warm water to acclimate and prevent from cracking.
Reduce the heat and gently lower the egg into the water with a spoon. Cook the egg for exactly 6 minutes. Five minutes if you want a very runny yolk or 7 minutes if you want the yolk stiffer.
Remove the egg with a slotted spoon and run under cold water for 15 -30 seconds. Shell the egg under running water and place it in a cup. Add salt and pepper, garlic is optional. Serve immediately.