Never boil eggs. Always cook them slowly and gently.

Cover eggs in saucepan with cold water. Heat until water boils.

Take from heat. Cover pan. Stand off heat 2 to 4 minutes.

Take from hot water. Hold the egg with a paper napkin and break shell by cracking sharply with a knife. Scoop egg from shell with a teaspoon.

Season with salt and butter.

Break soft-cooked eggs by cracking sharply with a knife.