Œufs à la Coque (Soft-Boiled Eggs in the Shell)

Ingredients

• eggs
• water

Instructions

1. Method A: plunge the eggs into boiling water and boil 3 minutes for eggs of an average weight of 53 grammes; for larger eggs, allow half a minute's boiling more.
2. Method B: plunge the eggs into boiling water, boil one minute, then keep them a further 3 minutes in the water off the fire.
3. Method C: put the eggs into cold water, bring to the boil, and drain them as soon as the boil declares itself frankly.
4. Method D: with steam, in special apparatus, cook 3 minutes.