Soft-Boiled Eggs (and How to Eat Them!)
Here's how to make soft-boiled eggs perfectly every time, with cooked whites and runny, jammy yolks. Plus: How to eat them!
Servings: 2 eggs
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Ingredients
- 2 large eggs, straight from the refrigerator
- Salt and fresh-cracked pepper, to taste
- 2 slices well-buttered toast (optional)
Instructions
- Bring a pot of water to a gentle boil. Gently lower the eggs into the water. TIP: I use a slotted spoon to lower the eggs into the water; a small strainer works well, too. Don't drop them in because they could crack.
- Cook the eggs at a very gentle boil or high simmer for exactly 6 1/2 minutes for just-set egg whites with very runny yolks, or 7 minutes for fully-cooked whites with a slightly jammy, but still runny, yolk.TIP: The last minute of cooking is the best time to start your toast, if using. Once toasted and buttered, cut your toast into several strips. These are your toast soldiers.
- Stop the cooking by rinsing or submerging the eggs in cold water for a minute. Serve as desired. Here's how to eat a soft-boiled egg in egg cups: Place the soft-boiled eggs in the egg holders. Use a knife or the side of a spoon to crack all the way around. Then slice through to remove the top part of the egg. Salt and pepper the egg, and eat with a little spoon or toast soldiers.
Notes
Soft-boiled eggs make a beautiful, easy breakfast or wonderful addition to avocado toast, noodle soups, and lots more. You can even make them in advance. To reheat from the fridge, lower them into simmering water for a minute. This should warm them through without further cooking them.