Soft Boiled Eggs
Soft-boiled eggs are a variety of whole boiled egg where the white is solid and the yolk is runny. They take about 7 minutes to prepare and are often served with buttered toast, perfect for dipping into the runny yolk.
2–3 large eggs, depending on appetite
Salt (optional)
Bring a saucepan of water to a boil.
Gently add the eggs, and boil for 4–6 minutes (4 minutes for runny yolk, 5 minutes for soft yolk).
4–6 minutes
Remove the eggs from the water.
Bring water to a boil in a saucepan.
Gently add the eggs, and boil for 1 minute.
1 minute
Remove the saucepan from the heat, and allow eggs to stand in the hot water for 5 minutes.
5 minutes
Remove the eggs from the water.
Bring water to a rolling boil in a saucepan.
Gently add the eggs, then immediately remove the pan from heat and cover it.
Let the eggs sit for 8 minutes, then remove them.
8 minutes
Bring about 1 inch of water to a rolling boil in a saucepan. You want just enough water to create steam but not evaporate completely.
Gently add the eggs, then cover with a lid.
Let boil/steam for 6–6½ minutes, depending on how runny you want the yolks.
6½ minutes
Immediately remove pot from heat, and drain the hot water.
- •Adding a bit of salt to the cooking water can help to quickly set the whites if the egg leaks during cooking.
- •Running the cooked eggs under cold water will help stop the cooking process.
- •Some people use a pin to poke a small hole on the larger end of the egg before boiling it. It is believed that this helps give the egg a smooth, round bottom, and some say the pinhole makes it easier to peel.
- •Soft-boiled eggs can be carefully peeled as an alternative serving method.