The Perfect Egg

I am absolutely eggstatic to share with you my foolproof recipe for soft-boiled eggs, aka the first result on google search.

You're welcome.

Perfect for a breakfast, lunch, or a rainy night in. 
Instant curry and leftover rice not included.

Way To His Heart Series: The Perfect Soft-Boiled Egg
1. Take a little pot and heat more than enough water to cover your eggs on their side. 

2. Wash your eggs while that's boiling (newbies: maximum heat, lid on). 

3. When your water is at a full boil (newbies: spilling over the sides) lower your eggs in with a strainer. Or with as much gentle loving care as possible without steaming yourself. 

Goodbye, my children!

4. Your eggs may crack up a little if you told them a joke If they came fresh out of the fridge due to the temperature difference (hello heated soda can experiment in year 7). This makes them easier to peel later on, but by all means leave them out at room temperature for longer if you prefer intact shells (you don't).

5. Lower the heat so that your water is making the tiniest bubbles (I turned my setting to 7/12 on my electric stove). Replace the lid and let your eggs cook for five and a half minutes. 

6. Fish them out with a strainer. Run cold water over your eggs until they're cool to touch. 

7. Peel off the shell. Realise how right I was about #4. 

8. Sprinkle on salt. Savour this glorious eggsperience. 

And there you have it, directions to heaven, all in an eggshell.