Soft-Boiled Eggs

Soft-Boiled Eggs

Jammy yolks and tender whites, timed precisely for a silky, spoonable finish.

Total 10 min Makes 4 servings Calories 78/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

Soft-boiled eggs feature set whites and a warm, runny-to-jammy yolk, achieved by carefully timing eggs in simmering water and shocking them in ice water to halt cooking. They make a simple protein-rich breakfast on their own with toast, or a rich topping for ramen, salads, and grain bowls.

Ingredients

  • 4 large eggs, cold from the refrigerator
  • 1 teaspoon salt, for the water
  • 4 cups ice
  • 0 salt and black pepper, to taste, for serving

Method

  1. Fill a medium saucepan with water, add the salt, and bring to a rolling boil over high heat.

  2. Fill a medium bowl with the ice and enough cold water to cover; set the ice bath aside near the stove.

  3. Using a slotted spoon, gently lower the cold eggs into the boiling water one at a time.

  4. Boil the eggs for 6 minutes for a soft, jammy yolk, or 6.5 minutes for a slightly firmer yolk, adjusting the heat as needed to maintain a steady boil.

  5. Using the slotted spoon, transfer the eggs immediately to the ice bath and let sit for 3 minutes to stop the cooking and make them easier to peel.

  6. Tap each egg gently on the counter to crack the shell, then peel under a thin stream of cool running water, starting at the wider end.

  7. Halve the eggs lengthwise or serve whole in egg cups, season with salt and pepper, and serve immediately.

Rate this recipe

★ 4.8 (1)

Soft-Boiled Eggs

Soft-boiled eggs feature set whites and a warm, runny-to-jammy yolk, achieved by carefully timing eggs in simmering water and shocking them in ice water to halt cooking. They make a simple protein-rich breakfast on their own with toast, or a rich topping for ramen, salads, and grain bowls.

10 min 4 servings 78 cal

Ingredients

  • 4 large eggs, cold from the refrigerator
  • 1 teaspoon salt, for the water
  • 4 cups ice
  • 0 salt and black pepper, to taste, for serving

Method

  1. 1

    Fill a medium saucepan with water, add the salt, and bring to a rolling boil over high heat.

  2. 2

    Fill a medium bowl with the ice and enough cold water to cover; set the ice bath aside near the stove.

  3. 3

    Using a slotted spoon, gently lower the cold eggs into the boiling water one at a time.

  4. 4

    Boil the eggs for 6 minutes for a soft, jammy yolk, or 6.5 minutes for a slightly firmer yolk, adjusting the heat as needed to maintain a steady boil.

  5. 5

    Using the slotted spoon, transfer the eggs immediately to the ice bath and let sit for 3 minutes to stop the cooking and make them easier to peel.

  6. 6

    Tap each egg gently on the counter to crack the shell, then peel under a thin stream of cool running water, starting at the wider end.

  7. 7

    Halve the eggs lengthwise or serve whole in egg cups, season with salt and pepper, and serve immediately.