Soft-Boiled Eggs
Total Time
10 minutes
Prep Time
3 minutes
Cook Time
7 minutes
Rating
0 out of 5 stars
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Ingredients
1 serving
- 1 egg (refrigerator temperature)
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Preparation
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.
Step 6
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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!
