Eggs are a quick and easy breakfast, but they’re not always so easy to get just right. I was watching America’s Test Kitchen the other day and they dedicated a whole show to how to cook eggs to perfection.

First up was a foolproof way to cook the perfect soft boiled egg. I don’t know about you, but every time I try to cook a soft boiled egg, the white is either too runny or the yellow is overdone. America’s Test Kitchen cooked over 1,000 eggs – yes you read that right – to find the best method, which I’m sharing with you today.

It turns out that the best way to cook soft boiled eggs is NOT to boil them per se, but rather steam them in very little water. When they’re done, running them under cold water stops the cooking process and preserves the runny (yummy) yolk. Here is a synopsis of the recipe that America’s test kitchen developed:

1. Fill a saucepan with ½” of water and bring to a boil over medium-high heat. Take cold eggs from the fridge – (one to four eggs is best but up to six might work if you have a big enough saucepan); lower them into the saucepan using tongs. Cover the saucepan and set the timer for 6 ½ minutes.

2. When the timer goes off, run the eggs under cold water for 30 seconds and then serve them in eggcups; season to taste.

We’ve tried the recipe several times. The first time we forgot to rinse the eggs in cold water. The eggs continued to cook out of the water and by the time we got around to eating our second egg, the yolk had started to set. Subsequent times, we remembered the crucial cooling step. The whites were perfectly done and the yolks soft – every time!