Soft-Boiled Eggs
Total Time
15 Minutes
Cook Time
10 Minutes
Rating
4.68 out of 5 stars
(31)
Ingredients
up to a dozen eggs
- Large eggs, cold from the fridge
- Salt and freshly ground black pepper
How would you rate this recipe?
Preparation
Step 1
Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.
Step 2
Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.
Step 3
Use an egg shell cutter or sharp knife to remove the tops and serve in egg cups. If you don't have egg cups but would like to serve the soft-boiled eggs this way, you can also use shot glasses. Alternatively, the eggs can be peeled and sliced in half. Serve warm with salt and pepper.
Step 4
Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.
Step 5
Save recipe for the next time?
Chef's notes
To make toast soldiers, cut off the crust from thick-sliced bread, and toast until golden. Slather the toast with butter and use a serrated knife to cut into thin sticks (or 'soldiers').
