Published January 1, 2013. From Cook's Illustrated.
Traditional methods for making soft-cooked eggs are hit or miss. We wanted one that delivered a set white and a fluid yolk every time. Calling for fridge-cold eggs and boiling water has two advantages: It reduces temperature variables, which makes the recipe more foolproof, and it provides the steepest temperature gradient, which ensures that the yolk at the center stays fluid while the white cooks through. Using only ½ inch of boiling water instead of several cups to cook the eggs means that the recipe takes less time and energy from start to finish. Because of the curved shape of the eggs, they actually have very little contact with the water so they do not lower the temperature when they go into the saucepan. This means that you can use the same timing for anywhere from one to four eggs without altering the consistency of the finished product.
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing. If you have one, a steamer basket does make lowering the eggs into the boiling water easier. We recommend serving these eggs in eggcups and with buttered toast for dipping, or you may simply use the dull side of a butter knife to crack the egg along the equator, break the egg in half, and scoop out the insides with a teaspoon.
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