Soft-boiled eggs are a great and easy alternative to poached eggs—the yolk is just runny enough, and the whites aren’t rubbery (as with hard-boiled eggs). Moreover, they’re a luxurious addition to pretty much any meal—chili, salads, toasts, soups, you name it.
The process is simple: prepare your materials like you would when hard-boiling an egg. Put an egg in a saucepan, fill halfway with cold water, and bring it to a rolling boil over medium-high heat. Once you notice the rolling boil, set a timer for five minutes (8-10 minutes is perfect for a hard boil). When the timer rings, remove the egg immediately and plunge into cold water to stop the cooking process. A bonus: Cold eggs are far easier to peel.