cook's illustrated soft-cooked eggs

cook\'s illustrated soft-cooked eggs
as many as you prefer
We went to Germany for the first time in 2007. The hotel served breakfast every morning, and we tasted our first soft-cooked egg there. The eggs were laid out on a bed of coarse salt to keep them from rolling around, and we ate them out of those cute egg cups with salt and mustard on the side. We were surprised at how much we enjoyed them. They are incredibly satisfying and a great way to start your day. We had almost forgotten about them until the January/February 2013 issue of Cook's Illustrated arrived. We were so happy that they published a super easy, fool-proof technique for making soft-cooked eggs. We now regularly make them for a quick, yet elegant breakfast at home. Thanks Cook's Illustrated!
Fill the saucepan with 1/2-inch of water. Bring the water to a boil over medium-high heat.
Gently set the eggs in boiling water with tongs. Cover and cook for exactly 6 minutes and 30 seconds.
Transfer the saucepan to the sink. Run cold water over the eggs for 30 seconds.
Wipe the eggs dry and crack off the top of the rounder end. Serve in an egg cup with salt, pepper, and mustard. Dig in with a small spoon.