Biting into a cold soft-boiled egg with a kinda-congealed yolk on hot toast is not a craveable contrast. A microwave would overcook and explode the egg and smell horrible.

I like them fried, scrambled, hard-boiled, soft-boiled, and so on. But if I had to choose a very favorite type, I would probably have to say it’s poached eggs!

I don’t suggest boiling water, that’s hotter than the recommended 144°F cooking temperature for eggs, and could further cook your egg whites. Leave an inch or so at the top of the bowl for ...

There’s very little I love more than a good soft-boiled egg. Thick but runny yolk, slightly firm, white, easily peelable. Perfect for topping avocado toast, regular toast, fried rice, regular rice — ...