How to Soft-Boil and Egg – get all the tips and trick so that your soft-boiled egg turns out perfectly EVERY TIME! Perfect for toast!
- 1 large egg
- Bring a small pot of water to boil.
- Add your eggs with a slotted spoon and gently set them down in the boiling water.
- Remove from heat and cover, set a timer for the time that corresponds with your desired “doneness” (see Notes for timing). (When I say – remove from heat- I mean simply take it off of the direct heat and let it sit on the next burner).
- 4 Minutes : You will be swearing at yourself as you try to peel this and will possibly end up with yolk on your hands – just saying. If you can get it peeled, you will see that the whites are barely cooked (if that) 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. 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 what I did that got me the egg in the picture. Whites should be fully cooked and yolk should be completely runny and warm. You are going to need a little bit of patience when peeling.
- 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.