Having decided between us this morning that the baby growing inside Mrs909 has now fully developed and is now merely putting on weight, we've assumed that a soft boiled egg isn't going to cause any problems, and so had some for breakfast. It occurred to me though that boiling an egg, despite the cliche of not being able to do one being synonymous with being unable to cook, that it's actually not especially easy to boil an egg well, unless you've got your technique pretty well set in stone Lots of things make it even more complicated, such as the size, freshness and temperature of your eggs, and even the altitude at which you live apparently making a difference (although I assume we're talking sea level vs Andean differences, rather than fenland vs lake district differences). My method is to add room temperature eggs, which should be at least a week old (fresher ones tend to get poached), to swiftly boiling water which has had a dash of vinegar added (to stop any potential cracks from leaking too much), and then setting the timer for 4m50s exactly. Once they've come back to the boil, I then turn them down to a lively simmer, so they don't bounce around too much. They are then whipped out in the same manner that a fly-fisher might land a large trout. This invariably works perfectly, but there are still times when, mysteriously, it doesn't. We had two eggs each this morning, and whilst one of mine and both of my wife's were perfect with a firmly set white and a soft, but unctuous, orangey yolk; one of mine was undercooked and distinctly 'snotty'. And there's nothing worse than a snotty egg, is there? I assume that everyone on here will have a slightly different technique for soft boiling an egg, which is why I'm interested! So. How do you cook yours?