Perfect Soft Boiled Eggs!

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I recently shared the above photo on instagram and several of you wanted to know how I cooked my eggs like that. So, here it is… my super easy method for soft-boiled eggs.

Soft-boiled egg yolks were Indyanna’s first food, so I have been making them almost daily for the past year. It took me a few tries to get it right. The perfect soft-boiled egg, should have firm whites that are cooked through, and a runny yolk.

Most recipes that I’ve read recommend cooking the eggs for 4 minutes, but I would end up with a runny white, when I would follow this advice.

After some experimentation, I learned that my stove requires me to cook my eggs a little longer. 5.5 minutes ended up being the perfect timing for me. Our eggs are usually medium sized. I have found that the size of the eggs also makes a difference. Larger eggs need a little more time in the water. I encourage you to try the below method a few times and find the timing that works best for you!

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Indy and I enjoy soft-boiled eggs most mornings. They are so tasty and simple to make. Added bonus, no egg pan to clean up! Indyanna loves hers mashed up in a bowl. But, I think it is about time that I invest in these cute little egg cups for me.

I recommend that you try this method starting with 5 minutes, then adjust accordingly based on how your eggs turned out. Some people have told me that 4 minutes works best for them, while others find that 6 minutes works best.

 

Perfect Soft Boiled Eggs

Ingredients
2 eggs
water

  1. Fill a pot with enough water to cover the eggs. Bring the water to a boil.
  2. Once the water is boiling, use a spoon to gently lower the eggs into the water.
  3. Cook uncovered for 5 minutes. I recommend using a timer.
  4. Use a slotted spoon to carefully remove the eggs from the water and run them under cold water.
  5. Peel and enjoy!

 


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Comments

    • Aimee says

      I overcame my aversion to runny yolks by putting poached eggs on food. I’m pretty sure it started with Eggs in Purgatory, the egg yolk running all over the sausage and tomato loveliness. Then I started dipping toast in the yolk (sigh, not anymore). Now I’m full converted. Bake a sweet potato, fill with spinach, a little butter, top with a poached egg: my favorite breakfast. Now I’m thinking soft-boiled egg looks way less messy than poaching.

  1. Jacqi says

    When you use pastured fresh local eggs, the taste is amazing. Definitely give runny yolks a try next time you have some high quality eggs. You won’t be disappointed.

    • admin says

      I usually shake them in the pan a little too break up the shells. But, I really never have a problem peeling eggs, even the day after we pick them up from our CSA.

  2. says

    I remember my childhood, where runny egg yolks were something to look forward to. Alas, a weird inflammatory disorder surfaced in my late 20s and every time I ate an egg, I threw up! Now it only happens maybe 50% of the time, but runny yolks increase that to probably 90%. These look wonderful.

  3. Tinna says

    I found that the perfect time really depends on the size of the egg. Jumbo eggs need more time than say medium eggs. Anywhere between 4-6 minutes. But I definitely run them under cold water at the end to stop them from continuing to cook on their own.

    • admin says

      I actually meant to make a note of the egg size, Tinna! I kept feeling like I was forgetting something. I’ll update the post with that info.

  4. says

    Be careful when using FRESH eggs. As a backyard chicken farmer I know soft boiled eggs are especially tricky (fresh eggs do not peel well). If you are using fresh eggs – they are best unrefrigerated (from being laid) for a minimum of 48 hours.. if they are refrigerated at least 2 weeks old.

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