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How to Make Perfect Soft Boiled Eggs
This method for How to Make Perfect Soft Boiled Eggs achieves tender whites with a slightly runny yolk by boiling large refrigerated eggs for exactly six minutes, followed by rapid cooling in ice water. The technique ensures evenly cooked eggs with ease and minimal fuss, suitable for a quick breakfast or addition to various dishes where soft yolks are desired.
Prep Time
4 mins
Cook Time
6 mins
Total Time
10 mins
Servings:
1
Calories:
744 kcal
Course:
Breakfast, Lunch, Dinner, Brunch
Cuisine:
International
Ingredients
- 1 large egg chilled
Instructions
- Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
- Once boiling, add an egg (or however many you'd like as long as they are in a single layer in the bottom of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
- After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!
Cup of Yum
Notes
- Cool the eggs completely in ice water if not eating immediately to stop further cooking.
- Soft boiled eggs can be peeled and eaten warm once cool enough to handle.
Nutrition Information
Serving
1Serving
Calories
74.4kcal
(4%)
Carbohydrates
0.5g
(0%)
Protein
6.2g
(12%)
Fat
4.4g
(7%)
Sodium
64.9mg
(3%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 744
% Daily Value*
| Serving | 1Serving | |
| Calories | 74.4kcal | 4% |
| Carbohydrates | 0.5g | 0% |
| Protein | 6.2g | 12% |
| Fat | 4.4g | 7% |
| Sodium | 64.9mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.