Lunch: soft-Boiled Egg with Steamed Asparagus

This recipe includes superfoods such as:

Asparagus

Ingredients

Egg
Steamed Asparagus

Instructions

Method 1 of 3: Starting Cold

Use a small saucepan. Place eggs in the pan, and fill with enough cold water to cover the eggs by about 1/2 inch (1cm).

Bring to a boil on high heat. When the water boils, reduce the heat to low so that you have a gentle simmer.
Cook until done. Using a timer, follow the timing below to get the results you desire:
2 minutes: very soft yolk and egg white
3 minutes: the white is just set, and the yolk is just starting to thicken
4 minutes: the white and yolk are set, with the center of the yolk still creamy
Note: if your eggs are very fresh (1-5 days old), add an additional 30 seconds to the above times.

Method 2 of 3: Starting Hot

Use a small saucepan. Do not add the eggs yet, but fill the saucepan with cold water to cover the eggs by about 1/2 inch (1cm).
Bring the water to a steady simmer. If you're in a hurry, you can heat the water at high heat, then lower to a simmer.
Immerse the eggs. Using a spoon, lower the eggs into the simmering water quickly and gently.
Start the timer. Simmer for 1 minute on the burner, then cover the pan and remove it from heat. Finish the eggs to taste, using the following timing table:
5 minutes: the white is just set, and the yolk is just thickening and creamy.
6 minutes: the white is set, and the yolk is just starting to set
Note: if your eggs are very fresh (1-4 days old), add an additional 30 seconds to the above times.

Method 3 of 3: Serving Soft-Boiled Eggs

Place it on an egg cup if you have one. If not, a Shot Glass works well, as does a small bowl or even a teacup. Just make sure not to use your hands, as the egg is very hot. (Use a spoon or tongs to move the egg instead.)
Pick a side. Some like the big end up, because it provides easier access to the goodness inside. Others like the pointy end up because it's more aesthetically pleasing. Or just because. There's no right or wrong way, so do as you please!
Crack open the egg. There is more than one way to crack an egg, and like the up end of eggs, each has its proponents. Just remember: your way is the right way!
Tap the top of the shell with a teaspoon (or an egg spoon, if you're so inclined). Work your way around the top, then use the spoon to lift the egg cap off.
Whack it with a butter knife. Using a quick flick of the wrist, shear through the upper side of the egg, and lift the top off. You might want to practice this technique at home before taking it out in public. Use a little too much force, and you could send your soft-boiled egg into grandma's lap.
Use an egg tool. These are little contraptions that come in a variety of shapes and styles. They might be similar to cigar cutters, or bottle openers, but they all have one purpose, and one purpose only: to remove the tops of soft-boiled eggs.
Serve the egg. Add salt and pepper to taste, and serve with hot buttered toast.

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