How to Soft Boil an Egg
A guide to getting the perfect soft boiled eggs with no fuss, and great results every time.
Servings 6
Calories 63
Ingredients
- 6 eggs large
- water enough to cover the eggs in a pot
- ½ teaspoon salt optional, to prevent cracking and add flavor.
Instructions
To Start with Boiling Water:
- Fill a large pot with water and bring it to a boil.
- Lower the eggs into the water in a single layer. If you're using cold eggs, start timing as soon as the water boils. If you're using room temperature eggs, start timing when the water comes to a simmer.
- Cook for 3-7 minutes, depending on how runny you want the yolks (see the post for cook times).
- If serving peeled, use a slotted spoon to transfer the eggs to a bowl of ice water. Allow to cool slightly, then peel, and enjoy.
- If serving in the shell, slice off the top of each egg, add to an egg cup, and season with salt and pepper.
To Start with Cold Water:
- Fill a large pot with cold water and add the eggs. The water should come about a half inch/1cm above the eggs.
- Cover the pot and bring it to a boil.
- Reduce the heat to a simmer once the water has boiled; start timing immediately.
- Cook for 3-7 (see the post for cook times)
- If serving peeled, use a slotted spoon to transfer the eggs to a bowl of ice water. Allow to cool slightly, then peel, and enjoy.
- If serving in the shell, slice off the top of each egg, add to an egg cup, and season with salt and pepper.
Notes
Continue to the next section for FAQs
Nutrition
Calories: 63 | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 256mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg