Three soft boiled eggs in egg cups.

Perfect Soft Boiled Eggs

  • Author: Vanessa | Maple + Mango
  • Prep Time: 4 min
  • Cook Time: 6 min
  • Total Time: 10 min
  • Yield: 1 to 6 eggs 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


Learn how to make the perfect soft boiled egg every single time!  This method is super easy and consistent.



  • 16 large eggs (straight from the fridge)


  1. 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.
  2. 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.
  3. 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.
  4. Remove eggs:  Use a slotted spoon (or tablespoon) to remove eggs.  Cool eggs slightly by running under cold tap water for 10-20 seconds.
  5. 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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