Ever wonder how to make a perfectly soft boiled egg every time? It’s surprisingly easy, and the result is a gorgeous runny yolk inside of a fully-cooked egg white. They make a great addition to a brunch of crispy bacon, roasted vegetables and greens.
Are you excited for this post?
Oooh, ooh, I am!
This excitement is partially due to my love of soft boiled eggs, and wanting to share the soft boiled egg love with all of my people. It’s also partially due to the fact that I went a few weeks without writing a blog post, and it feels good to be typing away at my keyboard right now.
I’m really liking this “Hey, I’m back!” feeling.
After a few weeks out of town, I’ll be so glad to be back in my house with my dogs and my own bed … Okay, but confession time: The thing I miss most of all when I’m away from home is my kitchen! Next week I’ll be back in my own kitchen, and I’ll be cranking out some new recipes to share with you. And I’ll have a fresh carton of eggs from my local farmer’s market so that I can happily enjoy more soft boiled eggs.
Making soft boiled eggs is similar to making hard-boiled eggs, but with less time required. I think they are actually easier to make than hard-boiled eggs. Maybe just because I’m a lazy foodie, and when I make soft-boiled eggs I don’t have to set up an ice bath to chill the eggs and I don’t have to peel the shells off either.
They’re like the perfect combination of a hard boiled and over-easy egg, with the best part being all about that runny yoke. It’s acts as a “sauce” that covers all the egg white, as apposed to the usually dry hard-boiled egg yoke.
I also love to pour out a little of the runny yoke onto my roasted vegetables before I eat the egg straight from the shell with a spoon!
- 2-4 Eggs
- Fill a small saucepan with water (enough that a few eggs will be covered).
- Place the pot of water over medium-high heat and bring to a boil.
- Carefully lower the eggs into the water with a spoon and reduce the heat to medium or medium-low. You want the water to still be softly boiling, but not enough to cause the eggs to bounce around. If the water stops boiling completely, raise the heat slightly. If the eggs begin to bounce, lower the heat.
- Let the eggs cook for 4-5 minutes. If you want them softer, take the eggs out at 4. For eggs that are more done, let them cook for up to 6 minutes. Note that the more eggs you add to the pan, the longer they will need to boil because more eggs will reduce the temperature of the water in the pot.
- Once the eggs are done, turn off the heat and turn the faucet on cold. Bring the pot under the cold water and let it overflow until the water inside the pot has cooled enough to reach your hands inside.
- Take out the eggs.
- Cut off the top of an egg by holding it upright in one hand and quickly tapping it with a sharp knife with the other.
- Enjoy immediately.