5 from 12 votes
Soft Boiled Eggs Recipe
Soft Boiled Eggs Recipe offers a method to achieve tender whites surrounding a slightly runny yolk by boiling eggs for exactly 5 minutes. Cooling the eggs rapidly in an ice bath halts cooking and eases peeling. This approach produces uniform results for breakfast or toppings on salads and toast.
Prep Time
1 min
Cook Time
5 mins
Additional Time
4 mins
Servings:
6
Calories:
63 kcal
Course:
Side Dish, Appetizer
Cuisine:
French, American, British
Ingredients
- 6 egg large
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Gently add the eggs into the boiling water using a large spoon and cook for 5 minutes.
- Immediately transfer the eggs after they are done cooking to a container filled with cold water and ice.
- Cool the eggs for 2-4 minutes to stop the cooking process.
- Peel the eggs under running lukewarm water, slice, and serve.
Cup of Yum
Notes
- Prepare eggs up to one day ahead; best enjoyed fresh.
- Store eggs submerged in cool water for up to three days to maintain freshness.
- Reheat peeled eggs in boiling water for 2-3 minutes to warm gently.
- Add distilled vinegar to boiling water to minimize sulfur odors.
- Peel eggs under luke-warm running water to ease shell removal.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
62mg
(3%)
Potassium
61mg
(1%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 62mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.