A soft-boiled egg is an egg that’s cooked in its shell in boiling water just long enough for the white to set while the yolk remains runny or slightly creamy. It’s a versatile breakfast or snack option.
How to Make a Perfect Soft-Boiled Egg
Ingredients
- Eggs (as fresh as possible)
- Water
Instructions
- Boil water: Fill a saucepan with enough water to cover the eggs. Bring to a gentle boil.
- Add eggs carefully: Use a spoon to lower eggs into the boiling water.
- Cook time:
- 5–6 minutes for a slightly runny yolk
- 6–7 minutes for a firmer, creamy yolk
- Cool quickly: Transfer eggs to an ice bath or run under cold water for a minute to stop cooking.
- Peel & serve: Gently tap and peel the shell. Serve with salt, pepper, toast, or in ramen bowls.
Tips
- Use room-temperature eggs to prevent cracking.
- Older eggs peel more easily than very fresh eggs.
- Serve immediately for the best texture; yolk will thicken as it cools.
💡 Variations
- Egg in a cup: Crack a soft-boiled egg into a cup and season with herbs or soy sauce.
- Salad topping: Halve soft-boiled eggs over greens for creaminess.
- Ramen or noodle bowls: Soft-boiled eggs add richness to soups.
If you want, I can give a foolproof 5-minute soft-boiled egg method that works every time and keeps the yolk perfectly runny. Do you want me to do that?
