How To: Make Soft Boiled Eggs

Okay, this is my new obsession. So, I have to share.

This technique is so fast and simple that I can have a perfectly (and I do mean perfectlysoft boiled egg in the same amount of time that it takes to make my coffee.  Why soft boiled eggs? As my someone once described it, a runny egg yolk is like the perfect mix between melted butter and cheese. It’s creamy, smooth, and utterly divine. BUT, the tricky part is getting the yolk to be liquid and the white to be solid, because for every bit as awesome as runny yolks are, runny whites are equally disgusting (IMHO). 

I used to make sunny side up eggs, but that technique always left some of the white goopy or gave me half cooked yolks. Poaching can work, but that technique is all together a pain (and I’ve tried every trick in the book). This technique, on the other hand, is pretty much fool proof. I can do it at 5am when I’m half asleep and still get stellar results.

My favorite breakfast lately is a bowl of warm jasmine rice with a little coconut oil mixed in, whatever greens I have on hand, and a soft boiled egg. Oh, and sometimes a splash of sriracha. Soft boiled eggs are also awesome on an English muffin, salad, or roasted vegetables. They’re pretty much great for adding creamy, delicious, inexpensive protein to any meal. Give ‘em a shot.

Are you ready to see how easy it is?

How to: Make Soft Boiled Eggs

Soft Boiled Eggs

 

Step by Step Instructions:

Water

Fill a pot with about 1/2 inch of water. Yes, that’s all you need. Use the smallest pot you have that will house the number of eggs you’re making. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs.

Add Egg

Bring that 1/2 inch of water to a rolling boil over high heat (with a lid on top). This happens very fast because it’s only a 1/2 inch of water, after all.  That’s one reason this is so much faster than boiling an egg. Gently place the egg(s) into the pot. Tongs make this easier to do without burning your finger tips. Make sure to not drop the egg or else it can crack and the whole process will be ruined. Just gently set it on the bottom of the pot.

Two Eggs

So, now your eggs are sitting in a little bit of rapidly boiling water. It’s not actually the water that cooks the eggs, but the surrounding STEAM. So, we’ll need to put a lid on top to trap the steam and create a steam bath.

Six Minutes

After adding the eggs, place a lid on the pot and set your timer for SIX MINUTES (for large eggs). 

Cool Down

After exactly six minutes, turn off the burner and carefully pour out the hot water. Fill the pot with cool water to stop the eggs from cooking. After about 30 seconds to a minute in the water, they’ll be cool enough to handle.

Crack Egg

Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Give it a quick rinse after removing the shell to get rid of any shell fragments.

Soft Boiled Eggs open

And now it’s time for that magic moment… OMG the yolk is liquid perfection! *squeal*

Soft Boiled Eggs half

Just so you can see a close up of the awesome results… The whites are completely solid (no snotty, goopiness) and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.

 

108 Comments

  1. Lindy Whitlow says:

    I just found this post on Pinterest yesterday. I love eggs and have always gone through the pains of poaching to get that fabulous creamy yolk. Your technique made for the perfect egg without all the trouble! I used a jumbo farm fresh egg and will probably give it an extra 30 seconds next time. Thanks for the share!

  2. Jennielynn says:

    I love soft boiled eggs, but have always had trouble getting them to that perfectly cooked stage – cooked white, runny yolk. This worked like a charm!

  3. Geoff says:

    I find this affects the cooking time, so I have to ask: did you start with room temperature eggs or were they straight from your fridge?

    • I believe they were straight from the refrigerator. Maybe out for a few minutes while I took pictures. :) Cooking time will vary with the size/depth of your dish, too, so you kind of have to just keep an eye on it.

  4. Alyssa says:

    I just made these and they came out perfect! I had a thick slice of pumpernickel and some black forest ham, then I grated a little asiago on it and toasted it all. Broke the eggs over the top and squeezed a bit of fresh lemon and tossed a little fresh basil on top. BEST BREAKFAST EVER!

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