Okay, soft boiled eggs are 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 perfectly) soft 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
See This Recipe in Action
Perfect Soft Boiled Eggs
Learn this fast and easy technique to get PERFECT soft boiled eggs every time.
- 1 large egg
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), replace the lid, and let it continue to boil for exactly six minutes.
After six minutes, remove the eggs and place in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!
If you do not plan to eat the egg immediately, cool the eggs completely in an ice water bath to stop the cooking process. Otherwise, the eggs can be peeled and eaten warm as soon as they are cool enough to handle.
Step by Step Instructions:
Fill a pot with about 1 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.
Bring the water to a rolling boil over high heat (with a lid on top). This happens very fast because it’s only a 1 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, making sure they’re in a single layer if you’re cooking more than one. 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.
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.
After adding the eggs, place a lid on the pot and set your timer for SIX MINUTES (for large eggs).
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.
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.
And now it’s time for that magic moment… OMG the yolk is liquid perfection! *squeal*
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.