Boil the water – Bring a pot of water to the boil. The pot needs to be large enough to fit the eggs in a single layer, with at least 3 cm (1¼ inches) of water covering the eggs.

Cook the eggs – Place the eggs in a bowl of hot tap water so that they are completely covered for 1–2 minutes. This will stop them cracking as they hit the hot water. 

Submerge the eggs in the boiling water and cook them, rapidly boiling for 5 minutes (set a timer).

As soon as the timer goes, remove the eggs using a slotted spoon and run them under cold tap water for 30 seconds. This will stop the cooking process and ensure your eggs are cool enough to handle.

Remove the top of the shell – Use a butter knife or spoon to crack the top of the shell off. If you find the yolk to be a bit watery at the top, use a spoon to gently swirl the egg yolk, the residual heat will cook it through, and you will be left with a perfectly cooked soft-boiled egg.

Serve – Season with salt and serve with buttered toast soldiers.