Oeufs Mollets aux Fines Herbes

• 1 (or 2) egg(s) for each person
• ½ oz butter per egg
• 3 or 4

Bring a pan of water to a steady boil, put in the eggs, which should be at room temperature, not straight out of the fridge, and boil them for exactly five and a half minutes, six for large eggs. Remove and hold under the cold tap until they are cool enough to handle. Tap the shell of each egg carefully all over. Peel with great concentration or large chunks of the white will come zipping out a