Description
Our step-by-step tutorial on How to Soft-Boil and Egg gives you all the tips and tricks for a perfect egg every time!
Ingredients
Scale
- 2 large eggs
- water
Instructions
- Boil: Bring a medium saucepan of water to a rolling boil. Add the eggs with a slotted spoon and gently set them in the hot water. Reduce to a simmer and set a timer for the time that corresponds with your desired “doneness” (see Notes for timing) – we would recommend 6 minutes for a cooked white and runny yolk.
- Ice Bath: While the eggs are boiling, prepare an ice bath (bowl of cold water and ice). Once the eggs are done remove with a slotted spoon and transfer to the ice bath. Let cool for 5-8 minutes (this will stop the eggs from continuing to cook).
- Crack + Peel: Carefully crack and peel the shell off each egg and enjoy any way you want!
Notes
- Timing:
- 4 Minutes: Almost impossible to peel. If you can get it peeled, you will see that the white part is barely cooked and the yolk is raw and may not even be warm at this point.
- 5 Minutes: Peeling may still be an issue, but hopefully you can at least get the shell all the way off. The outer part of the white should be fully cooked and firm, but the inner layers of the whites will still be runny. Yolk is still completely runny and barely warm.
- 6 Minutes: This is cook time used for the egg in the picture. The perfect jammy egg, in our opinion! Whites should be fully cooked and the yolk should be completely runny and warm.
- 7 Minutes: Whites fully cooked. Outer part of yolk will start to firm up. Very center of yolk may be a bit runny. Easy to peel.
- 8 Minutes: Whites fully cooked. Yolk is essentially fully cooked – the very center may be a little mushy, but it most likely won’t be runny at all at this point.
Nutrition
- Serving Size: 1 egg
- Calories: 72
- Sugar: 0.2 g
- Sodium: 71 mg
- Fat: 4.8 g
- Carbohydrates: 0.4 g
- Protein: 6.3 g
- Cholesterol: 186 mg