Heat an inch of water in a small saucepan over medium, high heat until boiling. Carefully add the egg, reduce the heat to medium, and cover with a lid.
Let the egg cook for 4 minutes (for very soft, still a little runny whites and runny yolk), 5 minutes (for set whites and runny yolk, or 6 minutes (for set whites and set yolk with a slightly runny center).
If you use extra large eggs add 30 seconds to each cooking time.
With a slotted spoon remove the egg from the boiling water and place in a small bowl of cold water until slightly cooled (about 1 minutes).
I used the back of a spoon to gently crack the side of the egg.
Gently peel the shell, making sure not puncture the egg.
Once the egg is peeled, place it on a piece of your favorite toast.
Cut into the egg; season generously with sea salt and pepper.
Notes
I used my vegetable steamer inside a covered pot. It worked great for me.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/the-perfect-egg/