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


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Comments:

Serves:

1 or 2

Prep:

5 Min

Method:

Stove Top

Ingredients

2 to 4
eggs
water, cold

Directions Step-By-Step

1
Tap 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.
2
Place the eggs in a deep pan of cold water, allowing 1" of water above the tops of the eggs.
3
Place 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.
4
When the timer goes off plunge the eggs into cold water to stop the cooking.
5
Crack 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