Instead of boiling the Egg (5) covered in water, steam them in an egg cooker or Chinese steamer; the steam lets you peel the soft eggs easier without breaking them. However, if you don't have a steamer you can just boil them. Cooking for 6 minutes should give you a soft boiled egg, 6 1/2 for a slightly firmer but still "jammy" center.
When the eggs are done to your preference, shock for a second under cold water, carefully peel, then remove them whole from the shells; alternatively, cut them in half over the glass, then spoon the egg into the glass.
Season the egg with Salt and Pepper (to taste), top with a dollop of Butter (to taste). Serve with generously buttered raisin bread and a cup of coffee for a delightful breakfast.