How To Make Soft Boiled Eggs
Make perfect soft boiled eggs with fully cooked white and a deliciously runny yolk to add to grain bowls, ramen, or enjoy for breakfast with your favorite toast.
Equipment
- medium pot
- medium bowl for ice bath
Ingredients
- Eggs (cold from the refrigerator)
- Water (for cooking)
- Ice Water (for an ice bath)
Instructions
- Bring enough water to cover eggs to a boil in a pot.
- Carefully lower the eggs into the boiling water using a spoon, ladle, or tongs. Be sure to do this gently to avoid cracking the eggs.
- Once the eggs are in the water, start your timer. For a soft boiled egg with a runny yolk, you'll want to cook the eggs for about 6 minutes. If you prefer a yolk that is still soft but not runny, aim for about 7 to 8 minutes.
- Once the timer goes off, quickly use a slotted spoon or tongs to remove the eggs from the boiling water.
- Immediately transfer the eggs to a bowl of ice water. The ice water will stop the cooking process and cool the eggs down for handling and peeling.
- Let the eggs sit a few minutes before you peel them.
Nutrition
Serving: 1egg, Calories: 72kcal, Carbohydrates: 0.5g, Protein: 6.5g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 186mg, Sodium: 71mg, Sugar: 0.5g
- WW Points: 0