Soft Boiled Eggs
1-2 eggs per person
salt and pepper
a little pat of butter for each egg
Run eggs under warm water until they no longer feel cold. Alternately, put eggs in a glass and fill with hot (from the tap, not boiling) water and let sit for a few minutes, OR leave eggs out to become about room temperature. Put water in a saucepan (just enough to cover the eggs). Cover and bring to a boil, then as soon as the water is boiling remove the lid and turn heat down to medium-low, then add the eggs. Cook 4 minutes (for a large egg, with a runny center), and then run cold water into the pot until the water is cool. Put eggs in egg cups (I don't have any, so I used a little candleholder) and tap around the top to break the shell. Peel the shell away on the top and scoop a bit off, sprinkle with salt and pepper, and put a tiny bit of butter in each egg. Eat immediately.
Best served with bacon and iced tea or coffee.