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:


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.



  1. Mrs. Easterday says:

    Perfect eggs! Thank you so much for sharing your method!

  2. I love the fact that you use the term ‘snot’ to describe uncooked egg whites.

    Now I can prove to my family that no, I’m NOT the only one that does that!

  3. Mandy says:

    Last September I spent two weeks in London, where I tried soft boiled eggs for the first time.
    Every morning at the breakfast buffet I would have a soft boiled egg and all sorts of other wonderful high cholesterol foods… Mmmm. Anyway, I haven’t had soft boiled eggs since then, because I didn’t know how to make them. This tutorial was super! I didn’t know it would be so fast and easy.

  4. I just made these with sautéed spinach and jasmine rice… PERFECTION!!! THANK YOU for this recipe!!!

  5. Perfect! I had not had soft boiled eggs since my mother used to make them for me (and mind you, I am now 60), and these were so much better than I remember! Perfect instructions, it worked exactly as you said. Thanks!

  6. Oh, my. These were SO good! You made this tutorial completely idiot-proof, thank you SO much!

  7. Ashley says:

    Tried this technique for breakfast this morning and it turned out perfect. I did cut the time down to 4 minutes or so though, because the eggs I was using weren’t that big.

    I’m definitely having my eggs like this again. Thank you so much! <3

  8. Shelly says:

    I just made a couple of eggs like this and they were delicious! I will be sure to pass this on! :]

  9. Bob Higgins says:

    I tried it and the eggs came out a little overdone. Next time I will cut down a little on the time. The method is great and saves the burnt fingers.

  10. Tammy says:

    I have eggs for lunch or breakfast several times a week and perfecting the soft boiled egg has always been a crap shoot. I’m now 4 for 4 using your method — perfect every time. Thank you!

  11. Deanna Bushman says:

    Thank you for this. I haven’t tried poaching or sunny side-up, for reasons related to impatience/laziness, but soft-boiled eggs are so wonderful. Probably my favorite way to eggs, to be honest.

  12. JaclynAmberJoy says:

    I used medium eggs so I guestimated cooking time to one minute less. They turned out a little overcooked, the yolks were dark yellow but firm, not the runny yolk I was hoping for. Next time I’ll try just 4 minutes for medium eggs. Still this is quick, easy & wonderful, thank you!

  13. I am in absolute /heaven/ now that I’ve been taught this technique. This morning I changed things up a little. I made sushi rice–mirin and all. I soft boiled the eggs. As they were boiling I quickly sauteed some Swiss Chard in sesame oil. I served the whole thing in a bowl and topped with a little soy sauce. Best breakfast ever! Thanks!

  14. 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!

  15. 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!

  16. 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.

  17. 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!

  18. OMG! I love eggs any way shape or form except for the white to be runny. That’s gross! Trying this tomorrow for breakfast =) Yum…

  19. Hazel says:

    I watched the video on America’s Test Kitchen where they cooked 1000s of eggs to perfect it, and it really does work amazingly well! :)

  20. mindy says:

    Just tried this technique and oh man, the yolk was perfect & delicious! Thank you!

  21. Jason Morningstar says:

    Thank you so much for this one, I tried it and… perfect, I will even go a little less time on the next because my induction burner seems to do everything with a little more zing, it was amazing on the rice bowl recipe, I substituted collards for spinach and still amazing!

  22. Chelsea says:

    A little late to this party . . . but have you ever made these ahead and kept them refrigerated? Wondering if, in the shell, these would keep for a few days, like hard-boiled. As a busy mom, anything to save me time in the morning. THANKS!

  23. Beth-You’re the Egg Angel! Amazing isn’t it how the world can be going to hell in a finely woven basket or our personal life might be coming down around our ears, yet some how something as simple as a deliciously runny yolk and firm white makes it all seem so manageable. As a child my mom made perfect soft boiled eggs, but I never learn how. A tragedy. Now, at last, the holy grail of egginess! I too saw the episode on America’s test Kitchen and if you get on the internet after the show they allow access for non-subscribers. Alas I was delayed, but you have saved the day with what I assume is a very old secret of good cooks.
    I too just found you and your site and will be getting your book.
    As I said before, amazing. All over something as simple and plain as a properly cooked egg. It’s always the little things. Thanks so much.

  24. Mara says:

    Yum, just tried this for the first time this morning and it turned out perfect. I’m such a visual person and generally have no idea what I’m doing in the kitchen so I love your step by step instructions. Happily discovered your site recently and I love it, thank you for doing it.

  25. Sheryl A says:

    Made your eggs this morning. Perfect! We’re full time RVers and spend time at altitudes, so also appreciate the hint about increasing cooking time. At sea level now but will be experimenting with increased time when we get back to our mountains.

  26. Heh, i noticed by the color of the yolks, the eggs are not supermarket eggs. (not orange-ish, but yellow-ish)
    :) find/invest in some pastured eggs man :D
    the yolks should be very orange and very very good and smelly!
    you’ll never buy supermarket eggs again

  27. I hadn’t had a good soft boiled egg since my mother used to make then when I was young…until today! Yay! This technique worked perfectly! Yum!!!

  28. I just watched this technique on America’s Test Kitchen. I’ll definitely be giving it a try.

  29. Jeri Ann says:

    Perfect! I love soft boiled eggs and I actually eat them from egg cups with toast soldiers. I usually make a 3 minute egg, but I think I like this method better. Thanks Beth! Also, old eggs peel easier than fresh eggs.

  30. Jon K says:

    Oh my goodness. You have no idea what this method of cooking eggs means to me. I’m eating one of these eggs on a slice of toast as I type this. This is absolutely perfect for me! Thank you so much.

  31. Danielle says:

    I’ve done my soft boiled eggs this way three times now and it’s been perfect every time. I’m obsessed! Tonight I tried them on top of rice with sauteed veggies. This is a simple and yummy meal that I will be having often!

  32. Stephanie says:

    This has become one of my FAV meals… thanks so much for sharing and we love your website! We plan our weekly meals around your posts.

  33. acoustic_alchemy says:

    Dressed up a bowl of maggi noodles and stir fry veggies with one of these suckers…it was a divine way to eat breakfast :9

  34. Chris says:

    I have been having a soft cooked egg with leftover veggies and a tiny potato for breakfast. I love the meal, but have been experimenting with the perfect way to cook the egg. Tried this method this morning and it was indeed perfect! Quick, easy, with no guesswork. I was a bit skeptical with boiling the egg for 6 minutes. Seemed too long to me. But the egg was wonderful. I was even able to crack the shell and peel it with no problem.

  35. Emily says:

    Also: Use a pin to poke a hole in the big end of the egg. This allows the air bubble to escape, which prevents it from cracking.

  36. ericaberryy says:

    Thank you! Just tried this and they came out perfect. So yummy.

  37. jessica says:

    made these last night to go on my risotto and they were PERFECT. Thank you!

  38. Just found you earlier this week and LOVE your site. Made these tonight and oh my goodness. So easy, delicious, and probably pretty versatile as my imagination has run wild with ideas to put these on!

    Tonight had them over two pieces of multi-grain toast with some sriracha.

  39. Kendalyn says:

    Cracking the cooked white and watching the liquid yolk run out feels kind of magical.

  40. I absolutely love your site. I will be trying this method of soft boiled eggs very soon. I just thought I’d share a tip that my mom taught me to easily peel a soft boiled egg: tap the side of the egg with a spoon, Use your thumbs to push gently into the cracked part of the eggshell, then pull the halves apart with both hands (as if you’re cracking open a raw egg). Then use your spoon to scoop out the egg by inserting it just between the shell and the egg, just like you would with an avocado. Easy peasy with no stubborn shells to deal with.

  41. emmeline says:

    Thanks for the great, easy to follow recipe! I made soft boiled eggs for the first time ever today, to have over ramen… divine! I’m now kicking myself for not having done so earlier… five plus years of crappy semi-poached eggs… sigh.

  42. I can poach eggs perfectly but I’ve never been able to do the soft boiled…until this morning!!

    This method worked perfectly for me. I made 2 eggs – because I get very fresh eggs, I did the salted vinegar water which I see another commenter recommended for very fresh eggs. They peeled easily – I peeled both immediately.

    Also used your Jasmin rice spices with leftover sprouted brown rice, a spoon of cranberry beans (a Rancho Gordo heirloom bean) and a handful of spinach — all warmed up together with the eggs on top.

    Just discovered your blog and bought your book. I am 58 and an experienced cook but there are always things to learn and I love your easy-breezy style.

  43. Laura says:

    Another winner Beth – had this tonight over risotto, and it was incredible. Also enjoying the cookbook!

  44. Holly says:

    This looks amazing. I love a good runny egg, but I always dread how long it takes to boil the water… I never though of “steaming” them! I’m definitely having this for Sunday breakfast tomorrow

    Also, if you’re ever trying to make perfect sunny side up, crack the eggs into a hot pan, add a tablespoon or two of water, and cover. I usually test the done-ness by jiggling the pan, and seeing if the whites are firm. The steam will cook the tops a bit so the whites are not gooey and gross, but the egg will still be perfectly runny :)

  45. Anna S says:

    Thank you so much!!! My grandma used to make the perfect soft boil eggs, and I could never get them quite right, so eventually I just gave up. Already did this twice this week. I like to just remove 1/4 of the shell on the top and scoop the egg out with a spoon :)

  46. Jennifer says:

    I love sunny side up eggs, but hate hard yolks. I’m going to try this for breakfast this weekend. Looks like the perfect way to cook eggs!

    • Jennifer says:

      Additional note – I’ve made these several times over the last week and a half and they have turned out perfect every time. Great way to cook a fabulous, quick breakfast.

  47. April says:

    This post has changed our lives! We are fans of soft boiled eggs, but, like you, always a little icked out over the soft edges/whites (I won’t call ’em snot, ‘cuz I’ve spent years talking them up to the kids so they will eat them without gagging!).

    We had soft boiled eggs for breakfast that very morning just before I read this post — and we’ve had them every day since then.

    We are EGG FANATICS already (with chickens in the backyard). Now we are even more so.

    I have a few tips to share with you that I’ve picked up for hard boiled eggs (and my years long search for perfectly hard boiled eggs that I can peel!):

    Add a dash of vinegar to the boiling water (chemical effect with egg shells, illustrated best by the famous how-to-make-a-naked egg experiment, found here:

    Add a shot of salt (brings water to higher/hotter boil, very slightly).

    Peel just when cool enough to handle easily and under a TINY stream of cool water (can do this underwater, too, if you want to conserve water).

    Finally, since we have an electric stove (yuck), we have found that we need to stop at 5 minutes for a perfect egg.

    Our favorite NEW soft boiled egg dish for breakfast? Saute onions, deglaze with a shot of water while topping with fresh spinach (will create JUST ENOUGH steam to soften spinach perfectly). Plate, top with cottage cheese and two soft boiled eggs (my kids like cottage cheese cold atop the spinach/onion mix, but my husband and I toss it in the pan before plating and, although it’s slightly runny ‘cuz the cheese produces a lot of liquid, it’s nothing a piece of toast or eating with a spoon won’t solve).


    PS — I’m getting your book as a gift for my daughter when she heads out to college.

  48. I had never eaten a soft-boiled egg before, but I had to give your method a go. I love it! I’ve already made it three times. The eggs are perfect on toast and polenta. Thank you!

  49. Katherine says:

    Just wanted to say that your recipe really got us through the polar apocalypse that gripped NC this past week. We had to walk a block in horrendous weather with our two small children after our car got stock. Not fun stuff. Thankfully, we had all the ingredients at home to make your suggested soft boiled eggs and greens bowls. The eggs cooked perfectly and quickly. I cut up a couple pieces of bacon, garlic cloves, and a shallot. Then, I sauteed some collard greens in the bacon grease with the cooked shallot and garlic. (Healthy, right?!) Added a little lemon juice to finish and served it over rice with the soft boiled eggs and siraracha. HEAVEN! (The beer on the side didn’t hurt either, though the kids didn’t have any of that.) Thanks!

  50. Charlotte says:

    you need to consider readers of your blog who aren’t american. you keep repeating “1/2 an inch” but that means nothing to those using metric who have never used inches as measurement. it’s 1.3 centimetres for the rest of the world.

    • Holly says:

      Most european/non-american blogs that I’ve read don’t convert to the US system for us. However, it’s nothing that a simple 2-second google conversion couldn’t fix…

      • Reef says:

        No problem. Assuming you’re happy with only selling your book to the non-metrical.

  51. Chiemi says:

    Oh my goodness! Thank you! I am going to make these this morning.

  52. Thank you for the great instructions. I made them and enjoyed them.

  53. Sarah says:

    Hello from Colorado. Water boils at a lower temp at altitude. Here in the mile high city, this same result takes 8-9 minutes.

    • Lyssa says:

      AHHH! Thank you very much! I was stressing about the altitude and the cool time! THANK YOU!!!

  54. Monica says:

    My daughter loves grits, her dad and I think they are helped along with one of these soft boiled eggs on the top.

  55. Cpat says:

    Amazing, and much easier than the elusive poached egg with a better flavor if you ask me.

  56. Lindsay says:

    Also, this is very kid friendly. If you cut up pieces of toast, you have dippy eggs and soldiers.

  57. Lindsay says:

    Just tried this for lunch yesterday and it came out perfectly. I plan on making it again and putting it over my risotto for dinner tonight.

  58. Chris says:

    I call these “6 Minute Eggs” and my kids call them “Eggs in a little bowl”. Mash them up in a little bowl with a dab of butter and a pinch of salt. Total kid comfort food.

  59. Lauren says:

    I had no idea a soft boiled egg existed! It’s a dream come true! I will definitely be trying this as there is truly nothing better than a creamy egg yolk…mmm Delectable…

    I recently decided to try making poached eggs because I love yolks so much and struggled. UNTIL I saw Alton Brown’s video tutorial (easy to find with an internet search). I swear to you it changed my life…well, my poached eggs. This was the third or fourth technique I tried, and they really came out perfect. Keep trying! Once you get poached eggs down, I have no doubts that you will come up with an excellent spin on Eggs Benedict.

  60. You’re awesome for posting this! I love soft boiled eggs, but I too find the runny whites icky. They come out perfect, Thank you!

  61. Clair says:

    Just made this – yum & cooked perfectly! I did a quinoa, goat cheese, spinach bowl topped with this egg. Amazing breakfast!

  62. Lisa says:

    I have always wondered how to do this! I usually poach but it is such a pain! Thank you soooo much! My cookbook arrived over the weekend and I can’t wait to pick up some of the “staples” I am missing and get cooking!

  63. Dave says:

    This worked perfectly, as I suspected it would. Side-note…pre-ordered the cookbook, Beth, and me and the gf are really loving it so far. Congratulations!

  64. jennifer says:

    Love soft boiled eggs. I found them in a Bittman book I got for Christmas last year. As soon as you make them you’ll wonder why you ever ate eggs another way!

  65. Magda says:

    Hi Beth,

    I’ve been following your blog for a while and try out your recipes quite a bit. So far all of them have been fantastic- but it’s the perfect deliciousness of the lovely, gooey, perfectly cooked yolk that has finally spurred me to post a comment. Really fantastic. I can’t wait to have eggs tomorrow morning again!

    Your cookbook is on my definitely to order items. I was really happy to see that it’s available through the European Amazon sites!


  66. Kate U. says:

    I discovered this method a few weeks ago after a desperate Google search for the “perfect soft-boiled egg.” Now I’m looking for reasons to try them out at every opportunity! Thanks for expanding eggs beyond the breakfast category, Beth!

  67. I am with Lani. The eggs are perfect over torn up buttered toast. Thanks for the recipe and your book is fabulous!

  68. Paula says:

    Just made these and had them on the golden Jasmine rice bowl.
    I am astonished at how well the egg process worked.

  69. Drew says:

    Here’s a quick tip for peeling eggs. Crack the small end of the egg on the counter, then crack the big end, and then gently rub your hands together back and forth with the egg between them. Just hard enough so it keeps cracking. It only takes a couple seconds to peel an egg this way. The shell just slides right off.

    Think hands flat together in prayer with an egg between if you are having trouble imagining it.

  70. To prevent the icky uncooked “goo” on the top of your sunny-side up eggs, you can just cook the eggs on low and cover them. The steam cooks it away. Alternately, you can flip them for a second before you plate them, but you risk breakin ’em. Thanks for the recipe!

  71. Mike says:

    As a young boy, my mother used to make me soft boiled eggs. I loved them so much that to this day, hard boiled eggs don’t really do it for me. Over the years, I’ve learned a few skills in the kitchen, but the soft boiled egg has always eluded me.

    I just tried your method for the first time tonight… perfect! Thanks so much!

  72. Brittany says:

    You just changed my life forever!! I LOVE soft boiled eggs over torn up toast with salt and pepper, just like my gramma always made. I just made them with your instructions and they. were. *perfect*!!!! One thing, I did crack one of the eggs because my tongs suck, and the yolk cooked a little. So, next time if I crack one ill take it out a minute sooner : )
    You rock!! Thank you for this recipe : )

  73. Lani says:

    Oh, this takes me way, way back when Mom made us soft boiled eggs and we’d mash them in a bowl with buttered toast that we broke into little pieces.

    I’ve never tried to make soft-boiled eggs, always make poached, but now I have to, and then mash them in a bowl with buttered toast pieces.

  74. Claire says:

    Hi Beth, these eggs look really simple will definitely give them a try. I would like to serve them like the image with rice and greens, is there a recipe for it on your site? Thanks

    • No, it’s just something that I improvise. Sometimes I just take some frozen spinach and add that to pre-cooked rice. This particular day I had some left over braised kale. Sometimes I do cubed avocados instead. These Golden Rice Bowls are similar, though.

      • Claire says:

        Thanks Beth I will give it a go.

      • Jugglenaut says:

        Funnily enough, I tried this with avocado this weekend (and quinoa instead of rice). I was happy to see this guide, as I usually fail with soft boiled eggs!

  75. Sarah says:

    Great step by step tutorial, made them this morning and loving them! I have a dumb question though on the rice bowl. Do you just use fresh, cold greens from the fridge? Don’t they get warm and droopy from the eggs and rice? I’m sure it’s a dumb question, just wanted some clarification. Love your site!

    • No, I had the greens pre-cooked (they were leftovers). A lot of times I’ll just take some frozen spinach from the freezer and add that to the rice before I reheat it in the microwave, though.

  76. I just made two of these eggs. One came out perfectly soft boiled and the other one was cooked all the way through. What gives? The one that ended up hard boiled was the one that I peeled second and then ate second but I can’t imagine in that time it could cook all the way through. They were fresh from my neighbor so maybe that had something to do with it. Thanks for sharing this method!

    • Wow, that’s the strangest thing I’ve ever heard. Was it the same size? The six minute time is good for “large” eggs. Smaller eggs probably need less time and extra large eggs will need more.

      • Katy says:

        The hard boiled one must have been smaller but not noticeably so. I don’t know. My three year olds loved the soft boiled egg and gobbled it up. They were bummed when the second one was hard. I guess I’ll just have to try out this method again and see what happens!

        • Bearing says:

          Nope, it probably cooked through while it sat. I have been making six-minute eggs for breakfast for years and the second one is always hard-boiled if you wait to open it till after you have eaten the first.

          By the way, I usually call this a “medium-boiled egg.” Soft-boiled eggs are still runny in the whites and are cooked 3 minutes.

  77. I do this in my pressure cooker on low pressure for 1 min, but it is *awesome* that I can do it on the stove! Thank you Beth!!! You have made my kitchen tasty!

  78. Alexis says:

    America’s Test Kitchen?

    • That’s what a couple people have mentioned, but I haven’t seen their version. :) (I went to their site to go look, but you have to be a subscriber to see their content.)

  79. Julie says:

    Just did this! Turned out perfectly! I usually use a microwave egg poacher, and it does a good job, but the results are inconsistent. This was simple and delicious. Having it w/ sprouted grain toast this morning, but I’m going to try your rice and greens idea tomorrow. Yay, eggs!!

    Question: Can you cook extra to keep in the fridge, or do soft boiled eggs not keep well?

  80. Chris says:

    This worked perfect aside from the shell sticking a bit, still managed to get it all off without spilling the precious yolk. Love the site!

    • When I boil eggs, I put a drop of olive oil in the water. Shells peel off with ease!

      • Aleta says:

        I seem to have a lot of bad luck with the shells sticking.

        I tried this recipe today, and they stuck a lot. I’ll give the oil a try to see if that helps!

        • I also try breaking/tapping the shell on the end with the air bubble first. If you start peeling there, you can get under that filmy stuff that separates the shell from the egg. That seems to make a big difference for me.

  81. Karen says:

    One question.. are the eggs cold or room temp?

  82. Always a awesome post….o!!! I got the book…love it :) congrats. on the book and thank u :)

  83. Making eggs over easy will also do the trick. I’m obsessed with runny yolks, especially a good quality cage free egg yolk. There is somewhat of a chicken taste to them.

  84. tom thumb says:

    re: Rice
    I cheat.. wegmans (northeast grocery store of the GODS) has bags of rice in the frozen vegetable section..Jasmine white or classic hippy dippy brown. 4 minutes in the microwave and you are happening!

  85. SuzieQ says:

    Don’t want to be a hater (because I do really like you site), but you should really cite where you adapted this recipe from. It’s very clearly taken directly from America’s Test Kitchen, which I watched three weeks ago. You are correct though, it does produce perfect soft boiled eggs every time.

    • I was doing research for another project a couple months ago and saw this method used several places. I wasn’t aware that one person/organization invented the method or else it would have been cited (and, coincidentally, I don’t think I saw their tutorial on it). :/

    • Beth C. says:

      This is how my mom taught me to make them when I was 8 years old, so I don’t think ATK has the exclusive on it. (I’m not trying to be insulting, just pointing out it’s a pretty basic technique that’s been around a while.)

    • Wendy T says:

      It’s not really even a recipe though, it’s more of a method…it’s not like ATK was the first place soft-boiled eggs were ever created. That would be like saying Beth plagarized a “recipe” for how to hard boil eggs or something.

  86. Amy Ramos says:

    ZOMG! I am going to try this for breakfast while my coffee is getting made. I LOVE soft boiled eggs. nom nom

  87. THANK YOU THANK YOU! I’m going to try this right now! I’m obsessed with hard-boiled eggs for breakfast, but always secretly wish I knew how to make soft-boiled eggs (to eat with my toast) instead. They seem more decadent, and therefore more filling. Hahaha… Thanks for the tip!

  88. Just made them…woohoo…perfect!!

  89. Rachel says:

    Do u turn the heat down or keep it boiling while the lids on? When u make your rice do u add the coconut oil b4 or after cooking? Thanks

    • I keep the heat on high so that it continues to boil rapidly while the lid is on. I have the rice precooked (just plain) and when I reheat it in the morning I stir in a little coconut oil.

      • Rachel says:

        Cool thanks!

      • Jeremy says:

        Honestly, with half an inch of water, you can turn the heat down to medium or medium-low as soon as it hits a heavy boil, and that small amount of heat will maintain the boil effortlessly. But hey, if it ain’t broke, don’t fix it, I guess.

  90. Rachel says:

    Kind of dumb question how do you cook your rice?

  91. Faye says:

    Earlier today I had a conversation with my friend (after a delicious brunch) about how I need to learn to make poached eggs, so I can make my own eggs benedict. This looks so much easier! Can’t wait to try it

    • Sara says:

      Yes! I would love to get a Budget Bytes recipe for hollandaise/eggs benedict. Yummm.

  92. Margo says:

    Thanks Beth, great post, seems like eggs are popping up in recipes everywhere these days! I love how fast & easy it is.

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