Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?
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Why we Love Soft Boiled Eggs
Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?
How Long Does it Take TO Soft Boil an Egg?
The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk. The long answer is that the time for soft boiled eggs also depends on the size of your egg and the technique used to boil the egg.
The recipe below is formulated for large eggs that are still cold from the refrigerator. In the U.S. large eggs weigh approximately 56-62 grams. You can use this method for other-sized eggs, just be aware that you will need to adjust the time up or down, depending on the size of your egg. Other factors that may affect the cooking time include high elevation, the type of cookware used, adding the egg to cold water vs. hot water, and the starting temperature of your egg. Start with six minutes for large eggs and adjust the time until you find the exact amount of time needed to achieve your perfect soft-boiled egg.
The diagram above shows how long to cook large eggs (cold) to achieve soft or hard boiled eggs and everything in between.
- 3-5 minutes: liquid yolk with soft, whites not fully set
- 6 minutes: liquid yolk with fully set whites
- 7 minutes: jammy yolk with outer edges set
- 8 minutes: half set yolk
- 9 minutes: half set yolk
- 10 minutes: mostly set yolk
Using the steaming method, I find 12 minutes to be perfect for a hard boiled egg with a fully set yolk. If you prefer to use a full water bath instead of the steaming method, check out my tutorial for hard boiled eggs.
How to Boil Eggs Fast
Half of the time spent when boiling eggs is just waiting for the water to boil, so I like to use a combination of boiling water and steam. To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes instead of several minutes for a full pot of water. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water. The quick steaming method allows you to cook your soft-boiled egg in just six minutes, or about the amount of time that it takes to start making your coffee or toast a piece of bread.
If you want to see how to make soft or hard-boiled eggs using a full pot of water, check out my tutorial for how to make hard-boiled eggs.
How to Make Perfect Soft Boil Eggs – Step by Step Instructions
Add one inch of water to a sauce pot. Yes, you only need ONE INCH of water. Use the smallest pot you have that will house the number of eggs you’re making, so they’re in a single layer in the pot. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs. Place a lid on the pot and bring the water to a rolling boil over high heat. Once boiling, gently place the large egg(s) into the pot. Tongs or a slotted spoon makes this easier to do without burning your finger tips.
After adding the egg(s) to the pot, put the lid back on top, and set a timer for six minutes. The lid holds in the steam, which surrounds the eggs with even heat, cooking them quickly and evenly.
After exactly six minutes, turn off the burner, and use the tongs to transfer the eggs to an ice bath. Allow the eggs to cool until they’re no longer too hot to handle, or let them sit in the ice bath until you’re ready to eat. Just make sure you don’t let them sit at room temperature after steaming, otherwise they will continue to cook with their residual heat, and the yolks will continue to solidify.
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. Begin peeling on the fat end, which often has an air-bubble that separates the shell from the whites, and makes an easy spot to separate the two. 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 runny yolk is liquid perfection! *squeal* Just so you can see a close up of the awesome results… The whites are completely solid and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.
How to Make Perfect Soft Boiled Eggs
Servings 1Ingredients
- 1 large egg, chilled
Instructions
- 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), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
- After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!
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Notes
Nutrition
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How Long do Soft Boiled Eggs Last?
Soft boiled eggs in the shell will last in the refrigerator for about two days. To reheat the refrigerated soft boiled eggs, just repeat the initial cooing process with half the time. Bring about an inch of water to a boil in a small saucepot, add the egg, and let steam for 3 minutes instead of six.
What to Serve with Soft Boiled Eggs
Soft boiled eggs go well with so many different foods that I find myself adding them to almost all my meals (“put an egg on it!”). I add soft boiled eggs to everything from noodles and rice bowls to salads and toast. When you break open that liquid gold yolk is like adding a deliciously rich sauce to your meal. Here are a few recipes where a soft boiled egg can really take your meal to the next level:
New Year working on a new me, with recipes from getbytes I hope to achieve my goal to lose the 55lbs my Doctor said I need to loose. So here goes my journey
Perfecto!
Any additional tips on ways to peel the eggs so they don’t all tear apart? The steaming method was brilliant and the eggs came out exactly as they should, but when I went to peel them they just tore apart. I let them sit in an ice water bath, but they still just ended up tearing apart when I went to peel them.
I find what works best for me is transferring them to an ice bath, but then immediately peeling. You want the outside to be cooled so you can handle it, but the inside should still be warm. The reason this works to easily peel the egg is that that really thin layer between the shell and the egg is still warm and detached from the egg, making the shell slip off easier. If you wait until the egg is fully chilled, that membrane has had a change to re-seal and it makes it difficult to peel cleanly. :)
Perfect technique. I’ve never tried steaming eggs before but now I will. My eggs were great 👍🏽
Thank you, Thank you!! Within 10 minutes of reading this recipe, I had the most delightful soft boiled egg to spread over my toasted everything bagel!! This will be committed to memory. No more tempering eggs until room temp!!
I only have medium eggs in my fridge right now. I feel I should decrease the time from 6 min?
I’d say barely! Maybe 5:30.
Yay. It worked. I was worried about the amount of water too.
Does the timing suggested require the eggs to be at room temperature at the beginning or can you use eggs right out of the refrigerator?
You actually need them to be cold here!
Fantastic recipe for my breakfast. Thanks!
1 inch of water doesn’t seem enough..?won’t most of the egg be out of the water..?
Yes they are! We use a steaming method to make soft boiled eggs! To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water.
Thank you! Great recipe! You did all the work and we get to enjoy a nicely constructed recipe.
Absolutely fantastic article & you are the savior to our lack luster soft boiled eggs.Served over my homemade bread…Muah!Chef’s Kiss!
Fantastic soft boiled egg! I made one for lunch with half an English muffin. Never knew it could be so easy. Have not had a soft boiled egg since I was a kid and my mum made them for me, and I am now 75 years old. Will be making often.
My mother liked softboiled eggs but only fixed them when she wasn’t feeling well. She never fixed them for us so I wonder if my dad preferred his eggs cooked differently. Thanks for the recipe! I plan to cook some tomorrow morning.
I have literally never made such a perfect dippy-egg in my LIFE!
One of the eggs had a crack in them so it hard-boiled, but the other 3 were PERFECT! My mum, who has been making them for 50+ years, couldn’t believe how amazing they were!
This has become my go to recipe for soft boiled eggs. I love that you don’t need to bring a whole pot of water to a boil. Comes out great every time, thank you so much!!
I’ve been trying to perfect set boiled eggs for a little while, but the way you explain to do it and use the steam worked perfectly first try. And every other try since, 10/10 would try again and highly recommend.
I have not had soft boiled eggs for many years and decided to try this method. They came out perfect!
My very first soft boiled egg and it came out absolutely perfect.
One time I tried to do hard boiled eggs in my instant pot. I tried four minutes and got runny yolks so I tried another minute and they were still not right and I ended up feeding each of my two dogs one of the “mistake” eggs and now whenever I make hard boiled eggs they come running! I didn’t know I could have eaten them myself and now I want to try your recipe. To those above who had undercooked eggs I’ll let my dogs know you’re hiring.
My first soft boiled eggs and they turned out perfect
Easy, fast. I am trying to switch to soft-boiled eggs instead of fried, and this recipe worked perfectly. Will be steaming eggs from now on. Thanks, Beth!
I followed the instructions to the letter and minute. It didn’t work, but I did end up with runny yolk and uncooked egg white all over my hands, so there is that. What a crock.
Perfection. The only thing I do differently is to take the eggs out of fridge ≈20 minutes prior to boiling. In my experience, the whites are a bit too undercooked if eggs are straight from fridge. (I prefer firm whites.) Of course, given other factors that can affect the cooking time of eggs, your mileage may vary. It’s a solid recipe, and
I’m an idiot in the kitchen sometimes, but I followed your instructions meticulously: whites were done, liquid gold yolks…perfect!
Followed all the instructions and left eggs covered on rolling boil for 6 mins. The whites were solidified, but the yokes were very, very runny.
That’s what soft boiled egg is
I’m surprised at how easy it was. They turned out perfectly.
Followed this recipe to a T and my egg whites were no where near being solidified enough. I’m thinking that your eggs still need to be completely submerged versus placed in 1″ of water and boiled for the 6 minutes.
Did you turn the heat up high enough and put a lid on it? Did you use a small enough pot?
I love these! I don’t put my egg in the water, however. Instead I put them in a steamer insert. They come out perfect and I like to have them with a little bit of rice, cheese, and BBQ sauce.
Honestly pretty awful. I made 2 eggs and one of them broke, so my water was full of disgusting egg confetti. Both eggs were undercooked and splattered all over my counter when i tried to peel them. Now i have a mess to clean and no lunch.
same thing happened to me
Perfect instructions. Takes into account all the variables to produce beautifully soft eggs and they reheat perfectly too. I place eggs in the water with silicone coated tongs to avoid breakage.
GREAT!
I’VE READ IT THOROUGHLY
AND ALSO ENJOYED IT VERY MUCH….!
Thanks so much I’ve never been able to get the perfect soft boiled egg. Works every time
Shell cracks going from fridge to boiling water so there goes an egg.
No it doesn’t probably put it in the pot too hard I had no problem
Wow, Looking So Yummy!! Thanks For Sharing.
Thank you. I’m 73 and rarely ever had luck cooking my eggs soft. This turned out perfect!!
I just discovered soft boiled eggs and I’m crazy about them. I made up my own way to cook them. In a pot of boiling water for only 3/4 minutes. But I will try 6. Thanks for the detailed information.
Best
Just posting here to say look up momofuku soft boiled eggs, use the technique here and then marinade the eggs in soy sauce, red wine vinegar and a bit of sugar. It’s so good
OMG THAT SOUNDS AMAZING!!!!
I never knew what I was doing wrong but now I know the answers. I always thought it should be so simple so why didn’t my eggs come out like I wanted them every time! Thanks so much, I’ve signed up for your newsletter.
Perfect! Thank you!
If I am using fresh eggs from my hens, do I reduce the time to under 6 minutes? I never refrigerate my eggs. Thanks!
Simmer for 4 minutes. xoxo -Monti
This is one of your most brilliant posts! Mastering this works with so many other things.
too many information
Excellent!!!
This worked like a dream!
I’ve found these instructions to work really well. Also I’ve refined the reheating technique when you don’t have access to a stove.
I boil water in the kettle and when it’s ready, I put my egg into a cup, pour the boiling water on the egg and let it “steep” for three minutes! It worked!
I love big bowls of vegetarian goodness, so hoping you can inspire me with your recipes!
Like the eggs.
How do you prevent the eggs from cracking open during cooking and then overflowing the pot? I’ve tried this twice and both times the eggs explode in the pot while cooking.
Hi, Alisa! We all have an egg break on us now and then! But using a spoon to lower the eggs gentle into the pot should help! ~Marion :)
I use Jaques Pepin’s method for this. You make a small hole on the pointy side of the eggshell with a thumbtack or what have you – while raw, before cooking. The membrane isn’t connected to the shell there so it doesn’t leak out, just vents the pressure.
I had an issue with a portion of the solid white sticking to the shell which made it challenging to peel. During the peeling process some white stuck to the shell, and on several occasions enough of the white pulled off and left me holding a yokie mess of broken shell and severed white. It’s the stuff that nightmares are made of. I’m assuming it’s the portion of the egg that touched the pan during the steaming pricess that got stuck. Any suggestions?
Hi, Guillermo! We’ve all been there — and it isn’t a fun mistake to make! I would suggest cooking the eggs for another 30 seconds or so, so they are not as delicate to handle (as you can see from Beth’s diagram, anything under 8 minutes will give you a jammy yoke). Fresh eggs are also HARDER to peel than ones you’ve had in the fridge for a week or so! As she also mentions, waiting to drop the eggs until the water is rapidly boiling will make them easier to peel. If all else fails, try peeling the eggs underwater (in the ice bath!) to help prevent disaster. At least this way, if the egg pops, it will be in the water and not all over you!) ~Marion :)
Finally. A perfect soft boiled egg! Thanks!
Perfect, thank you!
foolproof!
its perfect
Two out of four eggs cracked immediately when I put them in the boiling water. They were still good, but it made a bigger mess and looked yucky.
Try putting the egg on a soup spoon and then adding it gently into the pot. Better luck next time! XOXO -Monti
Absolutely perfect! Thanks so much. This recipe goes right into my notes ; – )
eggs came out grate !!!
Perfect instructions!
Great no I can finely do it right…..!
Worked beautifully. Thank you so much for this. I will be looking for your instructions as to how to make the perfect poached egg too!
Every single egg popped the moment I put them in the pot 😭
Oh nooooo!!! XOXO -Monti
Perfect every time!! Can’t believe it. My ramen is stepped up a notch, my pickled eggs have that perfect golden center… It is quicker, I use less water, and the peels almost fall off. Bravo!
Brilliance!
Cooked 3 together and they were perfect for my grandson’s “Castle & Soldiers”.
I’ve ALWAYS fully covered eggs in water but that’s history now.
I wish I would’ve known about this method years ago. Turned out perfect! My new favorite way!
Great advice thanks. Cooked 6 eggs together 5 mins boiling with steaming were perfect
Tried this recipe at 1 am because I was in dire need of a snack and there was none to be found. Wow! My eggs turned out exactly as you said. Liquid Gold. And oh so delicious. And…no frying required. Thank you so much for all of the details you put into this article. Such a quick an easy breakfast/ snack, as long as you follow the rules.
Just did eggs using your method…absolutely perfect !!!
Thanks so much
So easy
Just tried this method and it was perfect ! Eggs didn’t crack and peeled easily. Was the perfect topper for Avocado toast 😋
This is my go to method from now on – why bother poaching, this is way simpler. Thanks!
The eggs cracked from being cold and put into boiling water!
Wow this method was great. I used 5 min 20 sec. One egg was cracked a bit so more overcooked as the other which was perfect. The combination of both eggs, one runny, the other not as much. I put them on a piece of toast with melted butter! Delicious.
I just tried your method to make soft boiled eggs and it worked perfectly! I’ve tried various methods with limited success, this one was just right, thank you so much.
I have never inhaled an egg like that in my life. Thank you for this perfect recipe!! The one inch water made me skeptical but you delivered!
You missed the presentation. Soft boiled eggs are placed in a soft boiled egg cup holder pointed end up. Place the egg in the egg holder. Take a butter knife and hit the top 1/4 of the egg and remove the top. Add salt and pepper to the exposed inside of the egg. Use a teaspoon to spoon out the egg along the inside of the shell and eat it. That is the fun of eating soft boiled eggs.
Don’t forget the soldiers
They cook unevenly, might be because part of the eggs are underwater and part over it.
This recipe gave me the perfect soft boiled eggs!! Very happy
WORKED LIKE A CHARM!!! Thank you up to now my soft boiled eggs were rather hit and miss. Only problem I had was no ice cubes but I put them in the freezer while I got my rice warmed in the microwave..so eggs were a little less soft but next time I will just reduce the boiling time.
I have never tried soft boiled eggs due to the relationship they have to HARD boiled eggs (nasty). So I just tried one using your method. 1 EGG AND I’M HOOKED!!!
I made these eggs for my boyfriend and he said the experience was just as magical for him as it was for you when he bit into that perfect liquid yolk. Thank you!!! And I left mine in for 13 min to full hard.
Just as you say – quick, easy, perfect! Thank you.
My yolks were a little too firm at 6 minutes, I tried again at 5:20 and they were perfect! Thanks
Easy recipe and eggs turned out perfect!
Nailed it, will certainly be back after I forget how many minutes it is again
I just tried your 6 minute soft boil egg. Yum! I had a little trouble with the shell pulling some of the white when I started to peel the egg. But then it began to peel easily and quickly. The result were a beautiful! A creamy, soft yellow that ran down my toast and the white was perfect. It was fully set, no watery raw white. I can now say with confidence that I know how to make a soft boiled egg. FINALLY!! THANK YOU. Your recipe actually works!
I used this recipe for a culinary arts class and my chef tour me up over it. 1 inch of water???
Sounds like the chef is just not open to trying new methods. 🤷♀️
Soft boiled egg came out perfect. Hadn’t had one in a long time. I enjoyed it and will make again.
Learned a lot about “The perfect soft-boiled egg” with this info/recipe. Tyvm for this-but be careful… just 1-2 minutes Extra can & will make the Yolk “not so runny”, at all. Thanks again! Jackie.
Never to old to learn! Eggs were perfect! Thank you
Finally one that worked first try! It is truly embarrassing to me how hard it has been to find a method that I didn’t ruin a couple eggs on, so thank you so much for this! I’d like to consider myself a competent enough cook to make soft boiled eggs, and now I can haha!
Ever since I was a little child I’ve loved soft boiled eggs and soldiers (toast cut into 4 strips). However my husband had never eaten them so when I made them one day for him, he was so happy that we continued to have them for breakfast, lunch or even supper three times a week until he passed away from prostate cancer. But the last meal he requested was soft boiled eggs and soldiers.
Tried it out this morning and it was amazing! Thank you so much!
My husband doesn’t usually like soft boiled eggs, but he was amazed and they were excellent!!! Just as you described! Perfect!!! Thank you. He said the yolks were really “yummy!”
Perfect soft boiled eggs! Every. Single. Time. Thank you 🙏🏻
Perfection! Thank you!
My husband says they’re better than his grandma’s. You know they have to be good!
what about the time it takes for the water to return to a boil ?
It doesn’t ever stop when you use this method because you’re not submerging a whole cold egg in the water. Most of the egg stays in the steam above the water.
Worked for me first time. Eggs out of the fridge(36F) into ~1” of steadily boiling water. Lid back onto the pot, six mins on medium het to keep the boil going, then drop into ice water as directed. Perfect soft boiled eggs. I intend to make scotch eggs with them next.
Peel by cracking thick end and so so under a stream of cold water.
Enjoy.
I am kind of confused by your directions which seemingly contradict each other! You state in one place that steam will surround the eggs. You also state that there should be an inch of water in the bottom of the pan and that the egg should be placed in the inch of boiling water, which for the average large egg be almost half of the egg! I used a variation of your method by placing the eggs in a steamer basket that left the eggs above the steaming water (which also had the benefit of being able to lift the eggs out of the pot much easier).
‘Seemingly’….only to you. No where in the recipe does it mention a steamer basket. It’s the least technical thing you could cook after boiling water. It’s eggs, water and a pot.
Loved this! Perfect on my first time! read all directions even to size of pan etc. I love that you can just take cold eggs out of fridge and cook perfect! I did 6 minutes because I like mine runny like my dad used to make! It came out fine.
I may put them in a bowl next time and cut off top and scoop out so don’t have to peel so much. Thanks for this great recipe! It only took me 50 years to come up with a consistant soft boiled egg! I’ve even used the egg cookers but it never came out exactly like this one does.
I followed directions and my eggs turned out perfect runny yolks with whites firm ! I will definitely be doing this again !
Egg whites are not cooked. I’m on my 3rd time of putting the same egg in boiling water. Started with 3 eggs but first two were quite under cooked.
Why would you put a chilled egg in boiling water? The change in temperature to the egg from cold to immediate hot will crack the egg
It didn’t crack my egg. It worked perfectly.
Mine didn’t break either. Perfect!
Followed to a t and the whites were completely running and couldn’t even peel them.
The eggs must be cold. If they are at room temperature, the timing is too long and the yellows will not be runny.
Tapping the eggs on the fat side of the shell makes the peeling ever so easy.
Fantastic recipe for soft boiled eggs with runny yellows.
Thank you.
Peeling the egg is the real challenge for me. The shell NEVER comes off easily. The shell has to be agonizingly removed in small puzzle like fragments, with part of the white sticking to the shell.
So how is this her fault that you can’t cook an egg correctly? This is how I make soft boiled eggs all the time and have for over 20 years. Believe it or not but it make a difference if it’s a cold egg or room temperature egg and if I recall the recipe says to use eggs right from the fridge. Also you can’t just add eggs to water and bring to boil. The water needs to be a full boil before you drop in your eggs. 6 minutes and the eggs are fully set whites and the yolk will be runny. It’s not rocket science
That comment was not directed at you. I tried to delete it but not sure how. It was supposed to be to the one who asked if this was an April fool’s joke
Alvin,
Add a small slice of lemon to the water prior to the eggs.
You’re welcome
One was perfect, one egg cracked, soon ot totally pleased.
This worked absolutely perfectly! Fast and easy – thank you!
Nailed it on the first try!
I’m on my way to a perfect Scottish Egg.
This worked absolutely perfect. I’m 28 years old and it took 28 years to find the perfect method to cooking hard/soft boiled eggs
Tried this on a whim when I was craving eggs! Now runny means runny and if you like a slightly more custardy egg then I def recommend 7-8 minutes. I didn’t do an ice bath as my water is insanely cold due to the weather but this is an amazing recipe!
Please tell me I fell for an April’s fools joke?
My eggs were room temperature, I still did 6 or 7 minutes, tried peeling them and they broke and spilled all over my floor.
Maybe get a legit recipe that works before you have a recipe blog
And what have YOU accomplished?
Yes, because Beth and alllll the other positive commenters are lying just to make you mad. lol. Maybe your eggs are larger than Beth used? Maybe your water wasn’t up to a full boil?
Maybe you opened the lid and released the steam? Maybe use your brain before commenting on a recipe blog? Or just maybe, since you managed to mess up a recipe for eggs, you simply don’t have one?
recipe calls for eggs right out the fridge. that might be the deal.
Maybe you just SUCK at making eggs!
I remember my mom making soft boiled eggs served in an egg cup for breakfast. You would slice off the top of the shell and then use a spoon to scoop out the egg to eat it.
Do you think 6 or 7 minutes would give the best result for eating the egg out of the shell?
I’ve never eaten them that way, so it’s hard to say what would be best, but I would guess that a shorter time would be better so that the whites are a little softer and therefore scoopable?
Your recipe has been very nice. Ingredients that I use to make this recipe. Cook them as you like them. My definition of a perfect soft boiled egg may not be like yours, and that’s fine! It all comes down to Kusum’s continuity. I like that to be my juicy and jammy, some parts flow and some parts start to harden. To achieve this texture, I cook mine for 7 minutes. If you like rania yolk, cook your eggs for 6 1/2 minutes.
Perfect! Even with farm fresh eggs!
Smashed the crap out of 2 perfectly good eggs putting them in boiling water and replacing the cover. Never again!
Perfect egg! Amazing with just 1 inch of water. No more Sunnyside up eggs. I’m moving up to perfect soft boiled and need to tell friends about this. Thank you so much for sharing!
So I already have 2 pressure cookers so leave me out of your giveaway. My question pertains to finding any secrets to making hard boiled eggs from fresh eggs. Store bought eggs are weeks old and when trying to use fresh eggs from my chickens the peeling process totally destroys the eggs!!!!! I hate buying old eggs from the store since I get mine everyday from the “ladies”!
Anyone have any tips to easily peel fresh hard boiled eggs????
Add 1 top of vinegar or lemon juice to every cup of water used for boiling to make eggs easier to peel.
I have found that cooking them in the Pressure Cooker makes for eggs that are (mostly) the easiest to peel of all the methods I’ve ever tried. Every now and then there’s a stubborn one, but usually the shells just slip off after cracking the large end. And very fresh eggs seem as easy as older ones. I use the 5-5-5 timing – 5 minutes under pressure, 5 natural release, 5 (or more) ice bath. Seems to work about the same on high or low pressure in my Instant Pot.
Thank you ever so much! I needed a soft boiled egg for a Ramen recipe last night. I have never made soft boiled eggs.
While eating it, I realized my mother used to make me a soft boiled egg for breakfast when I was little! It’s been decades since I had a soft boiled eggs. But I always seem to gravitate toward sunny side Up Eggs. And I never gave away my shot glass.
I made soft boiled eggs for breakfast today, and I was in heaven using your recipe. I put it the the shot glass and took the top off. One at a time. Thank you again
Holy cow! i was suspicious at the recipe because it never advised to lower the temperature after the water boils. Well if you were wondering – DO NOT LOWER FROM HIGH! Weird right! Its not a mistake, and I have an electric stove. I’ve grown up with my Abuela’s perfectly cooked soft boiled eggs (huevos en cascara) and this made them perfectly first try. Absolute comfort perfection. Thanks so much for the wonderful easy recipe =]
I’m 56 bin boiling eggs for years even as a kid perfect egg’s I’ve ever made with this recipe
Best soft boiled egg ever!
Thank you for easy to follow instructions!
I followed this to the letter (did 6 minutes even though I was using SMALLER than average eggs, just to see how they would come out) and the whites are almost completely runny, basically uncooked.
This is a physical impossibility unless you turned the heat source off after adding the eggs to the pot.
NICE post!!
Tried 3 eggs for my first and only trial so far. A little undercooked, and 1 was a very easy peel, the other 2 not. Have read further, adding a little vinegar and baking soda might help. So, onto the next experiment. CJ
this is the only way i make them now. thank you
What to do about uneven heating? One side of the yolks on my eggs came out cooked through while the other was still completely liquid. My heat was on medium, maybe it needs to be higher. I did see steam coming out of the pot. Has this happened to anyone else?
That hasn’t happened to me, but it makes me think that perhaps your cookware doesn’t heat evenly? What is it made out of? Is the material thick or thin? Very thin metal can cause hot spots where it is in contact with the burner, so it sounds like the side touching the bottom was cooking faster than the rest of the egg that is being cooked by steam.
They came out perfect! When I made them before my boiling it was always dicey as to how well they would be cooked. I like them just with toast buttered and cut up but this time I added bacon bits. They were really great thanks.
These came out perfect, just like you said! I was a little skeptical because I’ve never seen a recipe that says to cook the eggs on high heat, but I’m so glad I tried it. This is how I’ll cook the eggs from now on! Thank you!
This is an old time thing my dad made for Sunday brunch! He put these eggs in a small cup with a pat of butter, dash of salt, ground pepper sprinkled with real bacon bits & buttered toast to dip–comforting!!! Today I make it with jumbo eggs in boiling salted H2O, for 5min/ice bath, butter, s&p, bacon buttered multi grain toast! Simple, satisfying & elegant! Past generations knew how to do it right!
Thanks, was exactly perfect
Amazing! The eggs turned out absolutely perfect:)
The less you chill the egg after cooking and let them cool down by themselves the creamier they become, atleast in my expirience.
I’ve tried so many recipes and was not successful until today! Thank you so much! I made 9 eggs at the same time and they came out perfectly.
I think it would be really helpful if rather than using size of an egg, use the weight. I pulled my eggs out of the fridge and even though the carton said they were “large “they didn’t like all that large to me! So I followed directions and cooked for five minutes and 30 seconds, it was perfect. For the record my egg weighed 53 gm. 😁
Indeed, perfect every time as advertised! This takes all the guesswork out and as mentioned, you can multitask without disaster.
I use my vegetable steam baskt and since there is only water, i can reuse it until dishwashing day.
The eggs came out perfectly soft boiled!!
Please note that this recipe & most of the others that show up in a Google search for softboiled eggs, will not work in high altitude areas such as New Mexico or Colorado.
PERFECT!!!
This could have been a two sentence tutorial
I did this exactly as directed and the eggs were not cooked enough, the white still runny.
Perfect soft boiled eggs. Used large sized eggs. Thank you.
* Started with slightly over an inch of water in a small sauce pan.
* Put a lid on and set to high heat.
* Once boiling, I reduced heat to a 7/10 on my electric stove.
* Carefully placed in one egg directly from the fridge.
* Re-covered the pan and started the 6 minute timer.
* Added some ice and water to a coffee mug and placed it in the freezer.
* After 6 minutes, removed the mug from the freezer, then used some tongs to move the egg to the mug.
* Waited about a minute, removed the egg and peeled off the shell (came off easily).
Egg was cooked perfectly. Delicious!
Egg was size large, and I’m at 54′ elevation.
PERFECT!! Hands down, the winner of the perfect egg contest. Thank you.
I watched the video of making the recipe and followed the step book step by step to create the soft-boiled recipe. Everything is fine. Excited for the first time I sailed. Thanks for the beautiful recipe.
Thank you!!!
So easy & so good. Thanks.
Loved this recipe. I can now have perfect soft boiled eggs every time. I used a steaming rack when I made these
I had to do 6 eggs for 9 minutes to get this texture, otherwise they were runny (I’m at about 2000 ft above sea level)
Thank you for sharing
This recipe didn’t work. Boiled 2 eggs. Both cracked and oozed egg white, which cased the water and egg protein to boil over. It seems to work better when the water height covers the eggs and when eggs are added to cold water and then boiled for about 3 minutes.
I had that problem my first time also, so I tried using a steamer basket and they came out perfect with 8 eggs.
Followed exact 6 minute timing, used the large eggs, even measured the 1 inch of water, kept pot covered, and prepared the ice bath during the boiling process. Boiled 10 eggs, all level at bottom of mom’s large pot. Sweet delicious perfection. Excellent process. Thank you!
This works perfectly!
Followed steps exactly, measured 6 minutes with a timer, egg came out half raw with raw white running all over the place. Totally off base with the timings. Sorry.
Try following the directions.
What is your elevation? Perhaps that could be the issue? If your elevation is high, boiled egg recipes like this one will be off.
We cooked ours for the full 6 minutes and the white was still runny 😰 Not sure what we did wrong
I cooked the eggs for 5 minutes and did the ice bath immediately but my eggs were still slightly overcooked. Next time I’ll try 4 min and 30 secs. Maybe my fire was too high?? I have a Viking stove.
I live in Ohio, so maybe it’s the fact I live at a low altitude, but I only boiled it for 4 minutes and it was perfection. Thanks for your inspiration as always!
First time making soft boiled eggs – they were absolutely heaven and perfect! Thank you.
I tried cooking a soft boiled egg for 6 mins and plunged it in ice..
It came out solid, not what I expected. Could it be we are at a 1000 feet above sea level and the timing is off?
It is possible that the elevation affected the cooking time, but I just did a Google search and everything I found says that eggs usually take longer to cook at higher altitudes. What size egg did you use?
The best I ever had perfect eggs!!!
This is excellent and I made it. Thanks a lot
I ruined nine eggs following this receipe. First I went exactly six minutes and ended up with egg soup. Then I went seven minutes and ended up with firmer egg soup. For the last three eggs, I boiled them in water like I always do and they ended up perfect.
This recipe was so good! I usually poach my eggs but this was so much better. Thank you!!
This is yummy goodness every time. Here’s an idea to share: As a time saver for later in the week, I do 5 at a time, and refrigerate what I don’t eat. Next day, boil 2”of water, turn off the heat, place cold egg(s) in the hot water for 2 minutes, and they will be gently warmed & perfectly ready to eat!
This recipe is gold! I have tried so many ways to get perfectly soft boiled eggs and you nailed it! Thank you for sharing!
It was my first time making soft-boiled eggs, and I got the consistency I wanted on the first try. I did everything the recipe said to do.
Just tried this and the egg was cooked perfectly.
Have to say, this didn’t work well– it worked PERFECTLY! I had three perfect soft-boiled eggs without cracks– no white oozing out and fast-cooking your eggyolk, no mess, just wonderful eggs. Thank you!
Turned out perfectly creamy & delicious! Exactly what I was looking for. Thanks!!
I am waiting as I type and am excited for this new method!
Here goes…DONE!
PERFECT soft-boiled eggs!
Thank you for a new easy method!
tried this today for breakfast and my eggs were perfect. Thank you so much. They are a comfort food from my childhood and I never seemed to get them soft. I was so thrilled to have a soft boiled egg at last. A touch of butter, salt and pepper and they are oh so good.
Godd and right process very nice and thanks 🙏👍
Followed recipe exactly and it worked perfectly with Costco large cage free eggs. This will be my go to recipe now for soft boiled eggs. I also love that it’s faster than other methods since it doesn’t take long for an inch of water to come to a boil. Thank you!
I have been looking for a way to cook perfect soft boil eggs for ages. I’ve tried numerous recipes, but this one is perfect!
Well done!
Finally got a soft boiled egg and easy to follow.
cl
My egg was perfect. Hadn’t had one of these since my childhood and I’m 70. I needed an egg without any butter and I remembered having a soft boiled egg. Hit the spot even with unbuttered toast! Delish.
Sorry it did not work. Not only did yolk all run out but white was runny too.
P.S. Jenny again.
I always used to get perfect soft boiled eggs my own way but it does not work anymore either. Think the farm where I buy my eggs, they are larger then ever. Same farm for 10 yrs now. Sure was hoping. Maybe a minute longer be enough?
Yes, if your eggs are larger, as you stated, they will need more time. :)
I tried (a few times) to sign up for ‘eat more spend less’ deal and it just keeps spinning…won’t open ?
Hi Lucille, here is a direct link to the sign up page. Can you see if that works for you? Thanks!
absolutely not. six minutes was not enough. so gooey that they wouldnt even stay whole for peeling. wasted so many eggs. i followed every step exactly
Hello, I moved from America to Colombia. Here no government forces egg sellers to scrub off the protective covering and as a result we can store our eggs in the cabinet instead of the refrigerator. Do you have a suggestion on the time modification for warm eggs not cold.
Unfortunately, I haven’t tried this with room temperature eggs so I’m not sure what the modified cook time would be.
Hint: add salt to water to make peeling boiled eggs MUCH easier!
These turned out beautifully, thank you so much!
Thank you, Beth! Your recipes and methods never disappoint.
Now my hubby’s #1 favorite egg recipe!
I did 2 things wrong, my fault, not yours 😀
I picked up my first egg with my fingers, then grabbed it with my tongs. Either there was a hairline fracture or I grabbed it too hard, because it cracked. So with the other 4 eggs I was more careful. None cracked in the water!
I had XL eggs, and I should have let them cook another 45 to 60 seconds because the whites were a little undercooked for my (but my hubby loved them just the same).
Served over toast they were great. I like them more than fried eggs over easy – less fat from butter.
Thanks for the recipe – it will be a keeper for sure 😋
When I first saw 6 minutes minutes I thought they would be too hard-but I followed your instructions-and the whites were just firm enough-not gooey and the yolks were creamy enough to dip my soldiers in-perfection-thank you-im doing my eggs this way from now on and setting my timer for 6 minutes
😂 saw part of page & i made it! 6 minutes steamed was perfect!
Perfect!!! Used extra large eggs straight from the fridge. Steamed for 71/2 minutes. Did not do the ice bath. I let them run under cold water for about 2 minutes. Very easy to peel. My go to recipe from now on.
Terrible recipe – the egg cracked as soon as it touched the water, even though I lowered it gently in.
That’s a you problem, not the recipe. There’s no other way to make boiled eggs, you have to put them in boiling water. Maybe try a slotted spoon next time? Regardless, rating another person’s recipe a 1 star because you screwed up is very rude
Cold eggs from fridge in boiling water that too with a lid 🤣 of course it will crack. Its basic science for brittle nature of objects. A video of this recipe would be great where you take the egg from fridge n put in boiling water.
Eggs don’t crack, you are cracking them with the flimsy way you are putting them into the hot water …or your eggs are already cracked from the store…
Agreed. Very rude! That’s not the recipe’s fault
I just got done making three eggs following this recipe. None of them cracked. Sorry you couldn’t figure it out, maybe stick to cereal haha
Perfect soft boiled eggs!
I’ve been on a spam and rice kick and adding these soft boiled eggs has been a total game changer. Delicious!
Works beautifully, thank you! The cold ice water right after 6 min is definitely key.
Eureka! I’ve been on a quest for the perfect way to make soft-boiled eggs for fifty years, and this is it. I was dubious at first but figured all I had to lose was two eggs. What I got instead was the most amazing soft-boiled eggs I ever made. The whites were nice and firm but tender and the yolks were smooth and loose but not runny or watery — more like custard before it sets up when it can be poured off a spoon like batter. And I love that they can be peeled rather than cracked in half and scooped out with a spoon — no more burned fingers and stray pieces of shells. Thank you!
I have never in my life been able to cook a perfect soft-boiled egg until now! I really don’t like hard-boiled yolks, but now I can move from soft up to medium without being in danger of ending up with something I can’t stand to eat.
I’m almost 35 and am ridiculously excited about this lol
Sorry if this is a stupid question but since the steam is cooking the egg, can you use an actual steamer to cook it the same amount of time or does it have to be sitting in the water?
That should work! I haven’t tested it to make sure the time is exactly the same, but in the restaurant business that’s how we often cook a lot of hard-boiled eggs at once (it’s a big steaming “cabinet” but the eggs never touch actual water). :)
When I follow the instructions (boil 1″ of water on high, add eggs straight from fridge, cover for 6 min), either the eggs crack and the water over-boils all over the stove. Sometimes it works and it’s great What am I doing wrong?
Try reducing the heat a bit after you add the egg so that it’s still boiling, but less heavily. That way you’ll still get the steam, but hopefully your egg won’t get knocked around. There shouldn’t be enough water that it can boil over, so you might try a little less water as well.
Followed your instructions to a “T”. Yolks not at all liquify. Disappointing.
I did this with extra large eggs and steamed them for
6 1/2 minutes. They were perfection!
Okay, so I know it might be silly to get so excited over an egg, BUT steaming them was truly the easiest and most effective way to make them perfect. I used extra large, so I set the timer for 7.5 minutes. Thanks for the tip.
By far the *BEST* way to make soft boiled eggs! I’ve never had a perfect soft boiled like stated in article, without goopy whites, and soft liquid yolks, before. The whites were firm but flexible and the yolk, like I said, soft, golden and liquid. Just perfect. Thank you!
Could I make these then put them in the fridge and put them in the microwave the next day? We will be doing a pancake lab for culinary arts and I want to use this as one of the sides but I have to make it at home… would that be ok??
Unfortunately, I’ve never tried that so you’ll probably just want to test one first. Microwaves cook from the inside out, so it’s possible that the reheating would just cook the yolks. I’ve heard that some people pop them in a bowl of hot water for a few minutes to warm them up, though.
But I want to eat them hot not cold so put in the microwave for a few seconds?
Mine are always still hot when they’re done.
HI, I just have done something wrong. I used large eggs, brought to boil, one-inch water. Put in eggs for 6 minutes, continued boil, all eggs cracked and I have a pot full of eggwhite and egg yokes as the egg came out the cracks. I have done soft boiled 100 times and never has this happened. They are in cold water now and I will see. I will also take pictures.
Grant in Ottawa, March 4, 2021
The water was probably boiling too vigorously so it cracked the eggs… that’s what my take on it would be.
Great recipe! Could I leave them boiling for say 10 mins when I need hard boiled eggs too?
Yes, when I’ve used the steaming method for hard “boiled” eggs, I usually do about 12 minutes.
This worked for me with the recipe exactly as written!. Yummy solid whites and liquid yolk. Great recipe.
perfect eggs that I make for my Havenese dog who likes them with butter mixed in. thank you!
What happened to the 4 minute soft boiled egg
LOL! It was only 3 minutes when I was growing up!!
Thank you for this! Such an easy way to cook perfect eggs and I can freely run around the house for the 6 minutes they are cooking, which is great for busy mornings. I found this recipe about 3 weeks ago and have used it nearly every day since.
I just followed this recipe and my soft boiled eggs came out perfect. I made one change though. The burner on my stove is very powerful so instead of 6 minutes I left them boiling with the steam cover on for 5 minutes. I think if I left them in there one extra minute there wouldn’t much of liquidity yoke.
I followed the exact instructions but had to put my eggs back on for 2 minutes. It took 8 minutes to cook them perfectly.
Mine turned out perfect! Thank you for the awesome recipe!
OMG! My new breakfast go to, thank you so much, these are perfect!
Just made. Six minutes boiling with lid on. Into ice water bath for about one minute. Peeled and they were perfect!
Did not work, just yoke.
Yum! Thanks! My new fave breakfast on top of last nights leftovers. Delish!
Egg perfection! Where had you been all my life 😀.
I love soft boiled eggs but rarely make them. I never do it right. Saw this method and have it a go. Perfection! I’ve now done then twice. I use jumbo eggs so upped the time to 8 minutes. Most lovely creamy soft boiled eggs ever! Thank you!!!
I feel silly commenting on this out of all of your wonderful recipes/posts (dragon noodles!), but I wanted to share my experience. I was half awake this morning when I was reading/skimming the recipe and I saw something about letting the steam cook the eggs. In my mind, it meant to me to boil the water, put in the egg, cover, and then turn off the heat. Anyone reading this- DO NOT DO THIS!! She never says that–but I’m wondering if the ones who mentioned it being undercooked made my same mistake. Luckily I only ruined one egg—total operator error. I realized my mistake and repeated the process leaving the water boiling while covered. Perfect-o! Thanks for teaching me a new trick! ;) I appreciate the time & effort you put into this blog–my family & I have enjoyed countless of your recipes.
So good! I used medium eggs and a very small saucepot and they turned out so perfect :)
saucepan*
I have looked up literally a thousand recipes online and not once have I left a comment. I do Keto and eat eggs every possible way imaginable. This is by far, the best I have ever had! I cannot believe I waited 50 years to try a soft-boiled egg. Totally decadent and satisfying, cooked to absolute perfection. Thank you so much for sharing!!
Just tried this…came out perfect, thank you!
Great recipe, absolutely perfect soft boiled eggs. Lets be honest though, most people looking for this recipe are against undercooked babies coming out. That is all.
Perfect!! But any recommendations for peeling them successfully? I’ve tried gently tapping, starting on the bigger end with the air bubble…etc. I can’t get the shell off without pulling off big chunks of whites! I’m too apprehensive to be more “aggressive” when peeling them b/c they’re so delicate!
Good morning Beth,
My family is celiac so we eat a lot of eggs of all styles.
We are lucky enough to have chickens do they are super fresh and I find that the fresher they are the harder to peel.
I found that if I leave them out at room temperature for 4 days they slide right out of the shell.
Have been doing it this way for years w great success.
I have read that the US is one of the few country’s that refrigerated our eggs.
I never do.
I really never have any issues with the peel not coming off easily. My suspicion is that it has to do with the quality of the egg more so than anything else.
Eggs you buy at a store must be refrigerated because they’ve been washed. Washing the eggs takes the protective covering off. That’s why other countries don’t refrigerate their eggs, because they don’t wash them first.
Hi!. i made these once, and I had that same issue at first where I was taking tiny pieces of shell off at a time. The i saw that there was a thin clearish layer under the shell and around the white part of egg. I peeled that instead of the shell and everything came off easy.
These turned out perfectly! Hope the next time goes as flawless as the first! Thanks for sharing!
This worked PERFECTLY! So simple!
My eggs broke…. Maybe not enough water?
Mine boiled over and the shells broke after only two minutes.
It is 1 inch of water in a pot. It shouldn’t be able to boil over. We’re you using a pot or a pan?
So easy, so tasty, so helpful. Thank you!
My hard boiled eggs were excellent, I used large brown organic eggs I cooked them for a minute longer they are larger than regular eggs. They turned out perfect. Will use this method again. Thank you
These eggs were completely delicious!! I made some for my mom, and she thought so, too. These are totally going in the favorites section of my cookbook!!
Great recipe. I tried it with slight modification in spices and it came out fabulous.
I have never made soft boiled eggs before, but always wanted to try. These were absolutely fantastic and super easy! And I’m relatively new to cooking, so that is saying something!
These were the easiest soft boiled eggs I have ever made. They were perfectly cooked. I followed the directions exactly and used my oven timer to make sure they cooked exactly 6 minutes.
followed the directions exactly and the whites were still pretty much completely uncooked :(
Did you make sure the water was boiling before you put the eggs in?
Just made them and they were perfect!
First time I was ever able to properly cook a soft boiled egg! My toast thanks you. I will also try your veggies for breakfast suggestion, which makes so much sense for someone who is trying to return to lower carb ways.
Can’t wait to try this method. I’ve never been able to get it right. My Grandparents are from Ireland and soft boiled eggs in an egg cup was my Banny’s go to breakfast.
Going to give it a go tomorrow morning.
Amazing!
Best soft cooked eggs ever.
Thank you..
They came out perfect. I have vintage soft-boiled egg holders from my mom. Thank you!
Thanks to the recipe, Boiling eggs is like a piece of cake for me right now. It’s so good!
I’ve made this many times and it always turns out perfectly! I am so grateful for your different cooking times per egg softness.
These are soft boiled eggs Matthew. They’re supposed to be runny. I’m sorry you have an apebrain.
Sure method to get cracked shells!!
Yep – that just happened to me! Next time I’ll let the egg sit out of the fridge for a few minutes before adding it to the boiling water.
H0w do you keep the eggs from cracking when you put them in boiling water? No matter how gentle I pull in the water they still crack.
Honestly, I’ve never had one crack ever, so I’m not sure what might be causing yours to crack. Perhaps it’s the thickness of the shell? I’ve noticed that some brands are super thin-shelled.
Worked perfectly
I love this method of soft boiling eggs, works great. As to the peeling of eggs, I have found that the fresher the eggs, the harder to peel. I wait at least 2-3 days to boil eggs for any use. I usually get about half of shell off and easily scoop out rest of soft boiled egg, cleanly, from shell. When young, my mother always took at least half dozen eggs out of boiling water for soft boiled. All dyed same color to identify them.
Perfect with following directions
Made for the best/easiest 1st timer here too.
I love soft boiled eggs and this is by far the easiest recipe that I have ever used. I like my eggs a bit softer than the recipe and I changed the time to 5:45 seconds and the eggs are beautifully done. I ice bath my eggs after steaming to cool them and the peel comes off easy.
Flawless indeed. I always struggled with various methods for a soft boiled egg when it comes to refrigerated eggs. This is a life changer. Thank you. Cheers!
FINALLY found a recipe that really works to make soft boiled eggs. Thank you!
Extremely easy and fool proof. I did six eggs no problem. The only hard part is that I’m not very good at peeling. Any suggestions?
The peeling bit is a mystery to me because I so very rarely have an issue with the peels coming off like people say they do. I’m starting to believe that maybe it’s an issue with the quality of the eggs. I’ve noticed that when I buy more expensive eggs the shell is much thicker than cheap eggs, so maybe that makes it come off easier? Not sure!
Maybe more expensive eggs comes from smarter chickens, hence better shells. lol
I wanted to post that this method of boiling eggs is flawless.
Crack them open all around, then continuously dip in the ice bath as you peel— it helps the membrane separate from the egg white :)
Tried this, and it worked perfectly. Delicious creamy yolks, runny in the middle, and the whites were also creamy in texture.
Add a tiny bit of vinegar or lemon juice to the water before boiling. The I very gently roll on the counter just enough pressure the crack the shell. It normally just slips off. This is for store bought eggs, for fresh backyard chickens I’ve never had much success but the eggs do taste better so it’s a toss up.
Tried them today. Awesome!
Can you make more than 1-2 eggs with this recipe?
Yep! You can make any number.
Perfect! I’ve never made soft boiled before and they came out perfect for our ramen bowls.
OMG, astounding! I’m notoriously horrible at timing shelled eggs (good on the fry tho), made it exactly per the instructions, and the eggs were sheer perfection! Thank you so much! Now, do u have any suggestions for peeling them properly? Ha! Looking forward to checking out ur other recipes, like the spinach breakfast bowl which made my mouth water :))))
Made soft boiled eggs this way this morning and they were sheer perfection! Thank you !
Great recipe. Also I love the dark mini wooden cutting board. Can someone tell me where it’s from?
I believe I got that at H&M, but it was a few years ago so I don’t know if they still have it.
YAY!! Since I have been a child, one of my fav quick eats has been soft boiled eggs and toast. I like to chop the eggs in a bowl, add salt & pepper, and add butter to “thin” the yolk out for my “toast scooping/dipping.” I have never been able to master the yolk as you have: sometimes they get too well done, other times, the whites are too runny. In an effort to prevent the latter, I usually end up with a thicker yolk than I desire, which in turn requires the use of butter.
I NEED TO THANK YOU FROM THE BOTTOM OF MY HEART!!! You have made me a happy woman! NEVER in my life have I had a soft boiled egg with the PERFECT yolk as I just did. A bit of salt and pepper, AND NO BUTTER REQUIRED!!!!! I needed to make a 3rd piece of toast to complete my “yolk cleaning up” process. Which by the way is the best part of this meal for me. So very glad I came across this great advice. :) :) :) :)
Ah-Mazing!!! Mommy-girl (yep, that’s right, to this day, only way I address MY mother!!) would always lovingly fulfill my request for this “special” brekky-fast, especially when I was feeling a bit out of sorts- or just had the drearies!! Hee, hee…I know my “MA” did them the old fashioned method, however much more complicated, and CLEARLY, no good reason for it!!! This is now my Holy Grail for SBE!! Kudos!!😜😘
Forgot to give the (5) Stars. Here they are.
Perfecto. Tossed (4) of these bad boys on top of (2) slices of wheat toast and feasted out.
Really did make petfect soft boiled eggs.
As soon as I pit the eggs in the boiling water they cracked and all the whites leaked out!
Worked great for me .Maybe those whose eggs cracked are boiling too violently. I had a moderate boil just after the tiny bubbles get bigger and maintained that using large egg.
I have been intimidated to make soft boiled eggs for so long! This recipe was perfect! So happy to have learned this trick and I will be using it weekly for sure :)
Absolutely useless as a recipe. I only boiled them for 6 minutes and they had already burst after 5.
Elena, I’m sorry to hear that. I followed Gordon Tome’s advice above this post and turned the flame down to a slower boil when I added the eggs. It turned out perfectly. You may want to try this again if you didn’t do that the first time. Wish you the best of luck because I think this is one of the best little kitchen tricks I have learned in my lifetime. Which, I have been cooking for a very long time. LOL
Eggs were perfect! Thanks for the tips.
Perfection! Very glad I came across this site. Thank you.
Tried these just now and mindblown. Can’t believe how easy, quick and straight to the point this method was. Thank you
This recipe worked p-e-r-f-e-c-t! It was so quick and easy. Gone are the days of placing the eggs in cold water and slowly bringing to a boil. This is my new go to recipe for soft boiled eggs!
Unless you really MUST use those cute little egg cups you found, then I suggest a similar method, less arduous and avoids much of the egg peeling process: BASTE the cracked eggs in about an inch of boiling water – like in a medium skillet. This also avoids using oil, if you are cholesterol conscious. Splash the boiling water over the eggs, making small indents in the whites with your spatula. When you get a white film over the yolks, carefully spill the water, then plate your eggs. I think you will find this technique far less hassle with very similar results.