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