Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

There's something wonderfully simple yet indulgent about a perfectly cooked soft-boiled egg. With its golden runny yolk, its ...

Paul Foster, the Michelin-starred chef behind restaurant Salt and who has worked at renowned restaurants such as Le Manoir ...