Boiled eggs will have perfect runny yolk if you do 1 thing while adding them to water

There's something wonderfully simple yet indulgent about a perfectly cooked soft-boiled egg. With its golden runny yolk, its ideal for dipping toast soldiers, topping a ramen bowl, or adding to a salad. A soft-boiled egg is different from hard-boiled in that it's only cooked for a few minutes, just long enough for the whites to set while the yolk stays molten and creamy.

Getting it right can feel tricky at first, but it's all about mastering the timing and preparation. According one chef, achieving the perfect soft-boiled consitency can often be down to the way you add eggs to the pan.

She told Express.co.uk on behalf of British Lion eggs: "The best way to get perfect boiled eggs every time is to start with a pan of water on a rolling boil.

"Gently lower in your eggs in on a spoon and turn the temperature down to simmer so the eggs don't crack in the water.

When it comes to timing, Sally believes six minutes is the key to the perfect soft yolk.

She said: "For a perfect soft-boiled egg, cook for exactly six minutes. Transfer to a bowl of iced water and leave to cool for a few minutes. This will make them easier to peel."

"Remember to look out for the British Lion mark, as this guarantees the eggs have been produced to the highest food safety standards and are safe for everyone to eat raw or runny, no matter how you prefer to eat them."

How to cook a soft-boiled egg

1. Fill a saucepan with water and bring it to a rolling boil.

2. Using a spoon, gently lower the eggs into the boiling water.

3. Reduce the heat to a gentle simmer to prevent the eggs from cracking.

4. Cook the eggs for exactly six minutes for a perfect soft-boiled yolk.

5. Once the time is up, transfer the eggs immediately into a bowl of iced water.

6. Let them cool for a few minutes - this stops the cooking process and makes peeling easier.