When I was a little boy, my Mom always made me three minute eggs for breakfast on the weekends. Usually on Sunday. Of course, then we didn't call them "three minute eggs" - in our family, they were referred to as soft boiled eggs.
Soft boiled eggs are my comfort food.
Now my Mom is much older, and somewhat infirm. So, now, I make HER soft boiled eggs on Sunday mornings.
This is how they're made:
First, fill a medium sized saucepan 3/4 full of water and put it on to boil.
Set a timer for 3 minutes - but don't start it, yet.
Get three eggs out of the refrigerator.
Break up three pieces of white sandwich bread (about 20 - 25 pieces each) into a deep cereal bowl.
Put three nice sized pats of butter on top of the bread pieces.
Salt and Pepper - not too much salt - you can add more later, if necessary.
By now, hopefully, the water has come to a full on boil - gently insert the eggs into the boiling water and start the timer.
When the timer goes off, pour the boiling water into the sink while running cold water over the eggs. This stops them cooking inside - but not too much cold water - you do not want to make the eggs cold.
Take a spoon and break the eggs in half over the bowl (tap around the equator then break the egg in half), scooping out the insides into the bowl. Mix everything together, thoroughly, serve and enjoy.