MAKES: 1 serving
TIME: About 10 minutes
These are easier than poached eggs and about the same texture; when done, the white is firm and the yolk runny. You can even reheat them after shelling by dipping them in simmering water for about 30 seconds.
Salt and freshly ground black pepper
Fill a saucepan about two-thirds full with water and bring it to a gentle boil.
Use a spoon or some other handy tool to lower the egg into the gently boiling water. Adjust the heat so the mixture barely simmers, then cook for 6 to 7 minutes; the shorter time guarantees a cooked but runny yolk, but there may be some undercooked white. With the longer time, the white will be fully cooked, but some of the yolk may have hardened. Try it both ways and see which you prefer.
To remove the shell, plunge into cold running water for about 30 seconds, then crack and peel gently, as you would a hard-cooked egg (but more carefully). Sprinkle with salt and pepper if you like and serve.