Boil an egg

You need

• 1 to 4 eggs, straight from the fridge
• a small pan and enough water to cover them
• a bowl of cold water, with ice if you have it
• a spoon and a timer

Do this

1. Bring the water to a gentle rolling boil. Big bubbles, not a volcano.
2. Lower the eggs in with a spoon, one at a time. Dropping them cracks the shell.
3. Start the timer straight away: 6 minutes for a runny yolk, 8 minutes for jammy, 10 for fully set.
4. Move the eggs into the cold water for 2 minutes. This stops the cooking and makes peeling easier.
5. Tap the shell all over, then peel under the cold water, starting from the wide end.

Note to self: The best dish I can cook, if I invite you for dinner. Guests are kindly asked to keep their expectations reasonable, and to bring bread for dipping.