The Perfect Three-and-a-half Minute Egg
the egg must be at room temperature 274.15°K, 21°C, 69.8°F let the faucet run for a minute to obtain fresh, oxygenated water fill a small pot with 500 milliliters (.8 pint) of that water bring the water to a rolling boil and let it boil for about a minute add three to five drops of cold water to douse the boil add the egg when the water resumes the boil start your timer (an hourglass is preferred any accurate time-measuring instrument will do) at exactly the three-and-a-half mark take the egg out and immerse it in cold water for fifteen seconds serve immediately Chef Sergio Armando Gromio Maputo, Mozambique Six times winner of The Perfect Egg Tournament, Winston upon Tyne, Northumberland, UK