Learn how to make the perfect soft boiled egg every single time! This method is super easy and consistent.
- 1 – 6 large eggs (straight from the fridge)
- Bring pot of water to boil: Bring a pot (large enough to hold the eggs in a single layer) of water to a boil. Fill it 3/4 full of water to ensure that there is enough water to fully cover the eggs. Reduce heat to a gentle boil.
- Gently lower in eggs: Using a slotted spoon (or tablespoon), gently lower eggs into the water one at a time. Dip them in and out of the water a few times before carefully lowering in.
- Set timer immediately: Immediately set a timer for 6-7 minutes and maintain a gentle boil as the eggs cook (may need to adjust heat).
- 6 minutes: Will produce an egg with a beautiful oozy yolk that is perfect for dipping toast soldiers, bacon or asparagus into.
- 6 1/2 – 7 minutes: Will produce an egg with a jammy yolk that is perfect for slicing in half and placing on top of toast, salads or other dishes.
- Remove eggs: Use a slotted spoon (or tablespoon) to remove eggs. Cool eggs slightly by running under cold tap water for 10-20 seconds.
- Enjoy: Enjoy immediately while still warm and yolks are runny.
- The cook times in this recipe are based on using straight from the fridge, large size eggs.
- Soft boiled eggs are best enjoyed immediately but they can be stored. Submerge them in an ice water bath for 5 minutes after cooking and then store in the fridge for up to 3-4 days.
- If you are looking for egg cups, these are the cute egg cups that I used or check out other options here.
- Tips to avoid cracked eggs:
- Make sure water is at a gentle boil vs a rapid boil.
- Dip the eggs in and out of the water a few times before lowering in to prevent the shock in temperature.
- Carefully lower the eggs into the pot with a slotted spoon instead of just dropping them.
- Use a pot large enough to hold the number of eggs being cooked in a single layer.
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