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Soft-boiled Eggs

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breakfasts•international•contains eggs, vegetarian, gluten-free
15 minutes•4 eggs•

Ingredients

  • 8 cups water
  • 4 cups ice
  • 4 each large eggs
  • kosher salt – for serving
  • ground black pepper
Soft-Boiled Eggs

Instructions

  1. 1.

    Fill a medium saucepan with water and bring to a rolling boil over high heat.

  2. 2.

    Fill a medium bowl with ice to make an ice bath and set it nearby.

  3. 3.

    Using a slotted spoon, lower the large eggs straight from the refrigerator into the boiling water and adjust the heat to maintain a gentle simmer.

  4. 4.

    Cook 6 minutes for set whites with runny, jammy centers; for looser yolks cook 5–5.5 minutes, or for firmer jammy centers cook 7 minutes.

  5. 5.

    Transfer with a slotted spoon to the bowl and cool 1–2 minutes to stop the cooking.

  6. 6.

    For in-shell service, place in egg cups and crack off the top; or to peel, gently tap and roll to loosen the shell, then peel carefully.

  7. 7.

    Season with kosher salt and black pepper and serve immediately.

Soft-Boiled Eggs are all about contrast: tender, just-set whites cradling a warm, flowing yolk that’s rich and silky. Eaten straight from the shell with a spoon or peeled and halved, they offer pure egg flavor and a luxurious texture from minimal ingredients. Their simplicity makes them a comforting breakfast, a refined snack, or a versatile component atop toast, salads, and grain bowls.

Across the world, cooks have long boiled eggs in the shell, adjusting time to control the set. In Britain and parts of Europe, soft-boiled eggs are a classic breakfast served in egg cups with toast “soldiers.” In Japan, softly set eggs find their way into noodle bowls and bento, while many other cultures enjoy them as a quick, nutrient-dense bite. The method endures because it’s consistent, quick, and showcases the egg’s natural character.