I had a soft-boiled egg served in an egg cup when I was in England last month and enjoyed it so much that I bought four egg cups to bring home. I like soft boiled eggs but usually burned my fingers removing them from the shell, or waiting until they've cooled, and ending up with a luke warm egg.
The egg cup has changed all that. Just cook the egg for however long you like (3 1/2 minutes for me), put it in the egg cup straight from the boiling water, pop the top off with the tip of the spoon, and literally dig in! I put a little butter and s &p in, and mix it around. Toast "soldiers" are great for dipping in the soft yolk.