How To: Perfect Soft-Boiled Eggs
I get asked all of the time how to make a good soft-boiled egg, so I figured it was time I wrote a post about it so you can do it perfect every time!
And time really is key here. Time and temperature. But if you have a timer and a bowl of ice water, then you're golden (and your yolk will be too).
- Organic Pasture-Raised Eggs
- Water (enough to cover the eggs)
- Separate bowl of water with ice
- Let eggs sit out at room temperature for about 10 minutes before cooking.
- Prepare a large bowl of water with ice cubes and set aside.
- In a small pot, boil enough water to cover the eggs when they are submerged. Add salt to the water to facilitate boiling.
- Once the water is at a rolling boil, carefully lower the eggs into the pot (using a slotted spoon works well).
- Set a timer for 6 minutes for very runny egg, 7 minutes for a little less runny but still liquid.
- Once the timer goes off, using a slotted spoon, remove the eggs from the pot and transfer to the previously prepared ice bath (this stops the cooking process so that those yolks stay nice and runny).
- Allow the eggs to rest in the ice bath for at least 10 minutes.
- Remove the eggs from the ice bath and carefully peel (I like to roll the cooked egg on the counter to crack the shell, and begin peeling that way).
- Rinse the eggs once peeled to ensure all pieces of the shell are removed, then pat dry with a towel.
- Eat immediately or store in the refrigerator.