Fill a sauce pan with cold water (about half way) and bring to a boil. Decrease temperature, so the water reduces to a rapid simmer and gently transfer the eggs one by one. Cook eggs for 5-7 minutes, 5- for yolk that is very runny and 7 - for yolk that is starting to set.
Drain eggs and run them under cold water for 1 minute.
Peel the eggs (sometimes it is the hardest thing to do) and serve.
I served mine with whole grain toast, arugula, chopped bacon and tomatoes.
If you are cooking more than 4 eggs, you need to work in batches. Cooking time may vary, depending on the altitude, size and temperature of the eggs, type of pot used.