Soft Boiled Egg
Perfect soft boiled eggs with firm whites and golden, runny yolks. A breakfast classic that's ideal for dipping toast soldiers or topping salads and grain bowls.
Ingredients
- 1Large Eggs1-4 large eggs (room temperature preferred)
- 2WaterEnough water to cover eggs by 1 inch
- 3Ice WaterBowl of ice water for ice bath
- 4Kosher SaltPinch of kosher salt for serving
- 5Black PepperFreshly ground black pepper for serving
Instructions
- 1
Bring a pot of water to a rolling boil over high heat. The water should be deep enough to cover the eggs by at least 1 inch.
- 2
Prepare an ice bath by filling a bowl with cold water and ice cubes.
- 3
Gently lower the eggs into the boiling water using a slotted spoon to prevent cracking.
- 4
Set a timer for exactly 6 minutes for runny yolks, or 7 minutes for slightly firmer but still creamy yolks.
- 5
When the timer goes off, immediately transfer the eggs to the ice bath using a slotted spoon to stop the cooking process.
- 6
Let the eggs cool in the ice bath for 2-3 minutes to make them easier to handle and peel.
- 7
Gently tap and peel the eggs, starting from the wider end. Serve immediately in egg cups or halved, seasoned with salt and pepper.
Helpful Links
Soft-boiled Eggs
BBC Good Food's guide to perfect soft boiled eggs
Perfect Soft Boiled Eggs
Foolproof method for achieving the ideal soft boiled egg consistency
How to Make Perfect Soft Boiled Eggs
Master the timing for perfect soft boiled eggs every time
Soft Boiled Eggs - The Right Way
Professional technique for consistent soft boiled egg results
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