How To Make Soft-Boiled Eggs
This post may contain affiliate links. Read my full disclosure policy. Want to master soft-boiled eggs at home? This simple recipe and step-by-step guide takes out the guesswork and gives you consistent results every time. I’ll show you exactly how to get that perfectly jammy yolk—it’s easier than you think! Perfectly cooked soft-boiled eggs have a just-set white and a warm, jammy yolk. The technique might seem tricky to master, but it’s easier than you think—and once you get the hang of it, you’ll wonder why you ever hesitated. Whether you enjoy them for breakfast, nestled in an egg cup with toast soldiers on the side, over salads, like my spinach salad with warm bacon dressing, or tucked into a bowl of ramen, soft-boiled eggs add a rich, velvety texture and savory flavor that makes even the simplest dish better! I’ll walk you through my foolproof method that delivers consistent results with perfectly-set whites and slightly runny yolks every time. With a few key tips and timing tricks, you’ll be cracking into perfectly soft-boiled eggs in no time. If you’re looking to tackle other methods for cooking eggs, I’ve got you covered with everything you need to know about making hard-boiled eggs, perfect poached eggs, and crispy fried eggs. “I’ve been doing it wrong all my life and your technique was perfect!” Step 1: Boil the water. Bring a saucepan of water to a boil over medium-high heat. Make sure the pan is large enough to hold the eggs in a single layer. Step 2: Add the eggs. Use a slotted spoon to gently lower the cold eggs into the water one at a time. Step 3: Cook. Cook the eggs for exactly 6½ minutes. Turn the heat up or down as needed to maintain a gentle boil. Step 4: Make an ice water bath. Fill a bowl with cold water and some ice cubes while the eggs are cooking. As soon as they are done, use your slotted spoon to transfer them to the water to cool. Leave them chilling until just slightly warm, about 2 minutes. Step 5: Cut and serve. Use an egg shell cutter or sharp knife to remove the tops of the eggs and serve in egg cups. (This egg cup and cutter set is similar to the one I have.) You can also use shot glasses or you can peel the eggs and slice them in half. Jenn’s Top Tips for Perfect Soft-boiled Eggs Precise timing. It takes just seconds to go from slightly runny egg yolks, to jammy centers, and to fully boiled eggs. The easiest way to make sure you don’t overcook your eggs is to use a timer to measure the exact time and to help remind you when they’re done. Cook to your preference. Six and a half minutes results in a slightly runny, jammy egg center. For whites and centers that are a bit softer, cook for slightly less time while you can cook them longer if you prefer them a bit more set. Egg size. This method has been calculated using large eggs, usually about 2 ounces in weight. For smaller or larger eggs, the cooking time will need to be adjusted by a minute or so in either direction. Cold eggs. Results will be more consistent when using cold-from-the-fridge large eggs, which take exactly 6½ minutes to cook. Peeling soft-boiled eggs. Wait to peel after they’ve slightly cooled. Then tap the egg gently to crack the shell in multiple places, begin peeling at the larger end of the egg, and do it under running water. Precise timing. It takes just seconds to go from slightly runny egg yolks, to jammy centers, and to fully boiled eggs. The easiest way to make sure you don’t overcook your eggs is to use a timer to measure the exact time and to help remind you when they’re done. Cook to your preference. Six and a half minutes results in a slightly runny, jammy egg center. For whites and centers that are a bit softer, cook for slightly less time while you can cook them longer if you prefer them a bit more set. Egg size. This method has been calculated using large eggs, usually about 2 ounces in weight. For smaller or larger eggs, the cooking time will need to be adjusted by a minute or so in either direction. Cold eggs. Results will be more consistent when using cold-from-the-fridge large eggs, which take exactly 6½ minutes to cook. Peeling soft-boiled eggs. Wait to peel after they’ve slightly cooled. Then tap the egg gently to crack the shell in multiple places, begin peeling at the larger end of the egg, and do it under running water. Serving Suggestions For breakfast, I love jammy eggs with toast soldiers—the buttery toast is perfect for dipping into that slightly runny center. Just cut the crusts off thick-sliced bread, toast until golden, slather with butter, and slice into thin sticks (or “soldiers”). They’re great with avocado toast too, or alongside your favorite weekend breakfast recipes. Jammy eggs also make a great addition to salads and grain bowls—think a classic wedge salad, BLT salad, or anything with crisp veggies that could use a little richness and extra protein. They’re a classic ramen topping, of course, but also make a satisfying breakfast-for-dinner option when you need something quick and easy. MOre classic egg recipes RecipeComments (43)Add Comment Recipe Comments (43) Add Comment Soft-Boiled Eggs Ingredients Large eggs, cold from the fridge Salt and freshly ground black pepper Large eggs, cold from the fridge Salt and freshly ground black pepper Instructions 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. 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. 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. 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. 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"). 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. 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. 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. 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. 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"). Pair with Nutrition Information Powered by 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 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: How To & ResourcesQuiches, Casseroles, Eggs & SpreadsAmerican How To & Resources Quiches, Casseroles, Eggs & Spreads American