How to Make Soft Boiled Eggs
User Reviews
4.8
How to Make Soft Boiled Eggs
Description
This method uses large eggs gently simmered in water just below boiling for 6 to 7 minutes depending on desired yolk consistency. After simmering, a quick transfer to ice water cools the eggs rapidly to make peeling easier and to halt further cooking. The shells are cracked carefully and removed using a spoon to help loosen the egg inside without tearing it. This technique results in eggs with opaque but tender whites and yolks ranging from soft and runny at 6 minutes to slightly more set at 7 minutes.
Soft boiled eggs prepared this way are a versatile component suitable for eating plain with seasoning or adding to salads and other dishes where the yolk adds richness. Adjusting simmer time lets you customize the yolk texture.
Egg size, freshness, and exact cooking temperature may vary, so some practice helps achieve the perfect egg consistently. Season with sea salt and freshly ground black pepper to taste.
Ingredients
- 2 to 4 egg large
- salt sea salt
- black pepper freshly ground
Instructions
- Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Set a bowl of ice water nearby.
- Remove and chill immediately in the ice water for a minute or two until the eggs are cool enough to handle.
- Tap the bottom of each egg to crack off a little bit of the shell.
- Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. This takes a little bit of practice to get exactly right. If your first eggs aren’t perfect, it’s ok. They’ll still be delicious!
- Season eggs with salt and pepper, to taste.
Notes
- Use as many eggs as needed; adjust quantities accordingly.
- Egg size and freshness affect cooking time; monitor for desired yolk texture.
User Reviews
Overall Rating
4.8
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