Student cookbook: Soft boiled eggs and Marmite soldiers

Everyone has a favourite way of cooking boiled eggs, but this is a reasonably foolproof way of keeping them runny. It helps if your eggs are at room temperature as they're less likely to crack. If they're straight from the fridge, put them in a bowl of lukewarm (not hot) water for a couple of minutes while the water comes to the boil. Lower each egg carefully into the boiling water with a spoon and cook for 4 minutes for medium eggs and 4½ for larger ones. Meanwhile, toast and butter a couple of slices of bread, spread them thinly with Marmite and slice them into soldiers. Obviously skip the second step if you're a Marmite-hater.