SOFT-BOILED EGGS, PERFECT EVERY TIME

Ellen Bales

By
@Starwriter

For years I avoided the soft-boiled egg because it never came out quite right. It took much experimentation and some research, but now I think I've got it!
Pic: finecooking.com

Rating:
★★★★★ 1 vote
Comments:
Serves:
1 or 2
Prep:
5 Min
Method:
Stove Top

Ingredients

2 to 4
eggs
water, cold

Step-By-Step

1Tap each egg gently on the wide end with a spoon or knife handle, until the egg has a circular crack. DO NOT break through the inner membrane.
2Place the eggs in a deep pan of cold water, allowing 1" of water above the tops of the eggs.
3Place the pan on high heat until the water starts to boil. TURN THE HEAT OFF, and set your timer for the desired doneness.

2 minutes – The white isn’t fully set and the yolk is totally raw
4 minutes – The white is fully set, but the yolk is thick and runny
6 minutes – The white is fully set, and the yolk is mostly set, but still a little runny in the middle
8 minutes – The white is fully set, and the yolk is set, but tender
10 minutes – The white is fully set, and the yolk is fully set

I like mine at about three-and-a-half minutes.
4When the timer goes off plunge the eggs into cold water to stop the cooking.
5Crack the shell all over with the back of a spoon and then soak the eggs in cold water for 30 minutes before peeling. The peeling will slide right off.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American