Soft-Boiled Eggs

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Gimme some Oven

Total Time

10 minutes

Prep Time

3 minutes

Cook Time

7 minutes

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(0)

Ingredients

1 serving

1 egg (refrigerator temperature)

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Preparation

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Step 1

Fill a saucepan with about 3 inches of water. Heat over medium-high heat until the water reaches a rapid simmer. Reduce heat to medium (or medium-low) to maintain the simmer.

Step 2

Using a slotted spoon, carefully lower the egg(s) into the water.

Step 3

Simmer for 5-7 minutes, depending on how runny you would like the yolk(s). (5 minutes for a super-runny yolk, 7 minutes for a firmer-yet-still-soft yolk, adding an extra 20 seconds if you have more than 3 eggs in the pan.)

Step 4

Remove the egg(s) with a slotted spoon. Place in an ice bath or run under cold water for 1 minute.

Step 5

Peel and serve immediately while the egg is still nice and warm.

Chef’s notes

Use Good Lookin’ Eggs:

As in, eggs that do not have any visible cracks.

Use Older Eggs:

You can soft-boil fresh new eggs. But they tend to peel best if they are at least 3-5 days old.

Use Chilly Eggs:

This recipe is designed for eggs taken straight from the refrigerator, not warmed to room temp.

Don’t Crowd The Pan:

You want the eggs to be in a single layer on the bottom of the pan. So choose the size of your pan accordingly.

Set A Timer:

Timing for soft-boiled eggs is everything. So don’t risk it — set a timer the second they go in the water, and you’ll be good to go.

Eat Warm:

Soft-boiled eggs are obviously best immediately after they have been cooked. So dive right in!

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Soft-Boiled Eggs

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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