To soft boil an egg with a fully cooked white and a runny yolk, follow these steps:
- Bring a pot of water to a boil over high heat. The water should be enough to cover the eggs by about 1 inch (2.5 cm)
- Using a slotted spoon, gently lower cold eggs (directly from the refrigerator) into the boiling water to avoid cracking
- Reduce the heat slightly so the water maintains a gentle boil without vigorously bouncing the eggs around
- Start a timer for about 6 to 7 minutes:
- 6 minutes yields soft boiled eggs with fully set whites and runny yolks.
- 7 to 8 minutes will give you a slightly less runny, jammy yolk
- When the timer goes off, immediately transfer the eggs to an ice water bath to stop the cooking process and cool them for easier handling and peeling. Let them sit in the ice bath for at least 3 minutes
- Peel the eggs by tapping the shell gently and sliding a spoon or your fingers under the shell to remove it
This method produces tender whites with gooey, runny yolks ideal for topping toast, salads, or enjoying on their own
. Summary:
- Boil water first
- Add cold eggs gently
- Boil gently for 6-7 minutes
- Cool in ice bath 3+ minutes
- Peel and enjoy
This approach ensures consistent, perfect soft boiled eggs every time
