Soft-Boiled Eggs

Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.

Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.

Use an egg shell cutter or sharp knife to remove the tops and serve in egg cups. If you don't have egg cups but would like to serve the soft-boiled eggs this way, you can also use shot glasses. Alternatively, the eggs can be peeled and sliced in half. Serve warm with salt and pepper.

Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.