• Boil a pot of water, ensure water level is at least one inch above the eggs 将一壶水煮滚，水位要在鸡蛋的一寸以上
• Add salt to boiling water 在滚水中加盐 (This prevents eggs from cracking and also to increase the temperature of water for better cooking 加盐可避免鸡蛋破裂，也可提升水的温度)

• Lower the heat and let the water reduce to a rapid simmer.  Gently lower the eggs into the water one at a time, put on the lid and cook for 3 minutes 降低火/电，将鸡蛋缓缓放入，盖上，继续煨3分钟
• Remove eggs and run under tap water for about a minute, to cool and to prevent further cooking 将鸡蛋取出，用冷水冲洗约一分钟，降温及避免熟透

The Result.

Crack the egg into halves with a spoon, both egg white and yolk are nicely cooked.  Firm, custard-like and creamy.  It can be easily removed with a spoon, no peeling is required.  用勺子轻敲蛋壳，将鸡蛋分成两半。蛋白仍顺滑，可用勺子取出，无需剥壳。

Use a spoon or folk to mash the eggs.  Add a little salt and pepper to taste.  Add mayonnaise for more flavour and creamy texture.  用勺或叉将鸡蛋搅碎，加入一点盐和胡椒粉调味。如要更顺滑可口，可加入蛋黄酱。

Voila!  Smooth creamy egg mayonnaise on toast.  美味顺滑的蛋黄酱鸡蛋吐司。

Items used in this post 使用的设备及材料
Brandt induction hob 电磁炉
WMF milk pot 奶锅
4 eggs 鸡蛋4颗
Water 水
Salt 盐
Seasoning 调味
Salt 盐
Pepper 胡椒粉
Mayonnaise 蛋黄酱