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How To Make Soft-Boiled Eggs

Learn how to make perfect soft-boiled eggs — plus, the best ways to enjoy them!



Perfectly cooked soft-boiled eggs have a just-set white and a warm, jammy yolk. They are wonderful over salads and ramen, and they also make a lovely breakfast nestled in an egg cup with toast soldiers on the side. Unlike hard-boiled eggs, which are started in cold water and brought to a boil, soft-boiled eggs are dropped into boiling water and gently boiled until done. This method allows for precise timing to achieve a perfectly-set white and slightly runny yolk every time. For the most consistent results, I recommend using cold-from-the-fridge large eggs, which take exactly 6½ minutes minutes to cook. For smaller or larger eggs, the cooking time will need to be adjusted by a minute or so in either direction.



HOW TO MAKE SOFT-BOILED EGGS


Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat.



Using a slotted spoon, gently lower the cold eggs into the water one at a time.



Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.



Meanwhile, fill a bowl with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.



Use an egg shell cutter or sharp knife to remove the tops and serve in egg cups. (This egg cup and cutter set is similar to the one I have.) If you don’t egg cups but would like to serve the soft-boiled eggs this way, you can also use shot glasses. Alternatively, the eggs can be peeled and sliced in half.



To make toast soldiers, cut off the crust from thick-sliced bread, and toast until golden. Slather the toast with butter and use a serrated knife to cut into thin sticks (or “soldiers”).



Soft-Boiled Eggs


By Jennifer Segal


Learn how to make perfect soft-boiled eggs — plus, the best ways to enjoy them!


Servings: Up to a dozen eggs Cook Time: 10 Minutes Total Time: 15 Minutes


INGREDIENTS


  • Large eggs, cold from the fridge

  • Salt and freshly ground black pepper

INSTRUCTIONS

  1. Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.

  2. Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.

  3. Use an egg shell cutter or sharp knife to remove the tops and serve in egg cups. (This egg cup and cutter set is similar to the one I have.) If you don't egg cups but would like to serve the soft-boiled eggs this way, you can also use shot glasses. Alternatively, the eggs can be peeled and sliced in half. Serve warm with salt and pepper.

  4. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

  5. Note: To make toast soldiers, cut off the crust from thick-sliced bread, and toast until golden. Slather the toast with butter and use a serrated knife to cut into thin sticks (or "soldiers").

NUTRITION INFORMATION

  • Serving size:1 egg

  • Calories:61

  • Fat:4 g

  • Saturated fat:1 g

  • Carbohydrates:0 g

  • Sugar:0 g

  • Fiber:0 g

  • Protein:5 g

  • Sodium:61 mg

  • Cholesterol:160 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.



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