How to Make Perfect Soft Boiled Eggs
Soft boiled eggs with fully cooked whites and a soft, jammy yolk in the center. This foolproof method gives you the same perfect eggs every time, and they are great on their own with salt and pepper or added to ramen, rice, and toast.
Equipment
- egg piercer, or a clean thumb tack
- Large Pot
- spider strainer
- Bowl, for the ice bath
- clean towel
Ingredients
- 1 to 6 eggs room-temperature
- water for boiling
- ice for the ice bath
Instructions
- Prep the Eggs: Pierce each egg once with an egg piercer.1 to 6 eggs
- Boil: Bring a large pot of water to a rolling boil. Gently lower the eggs into the water with a spider strainer. Cover and boil for 6 minutes.water
- Ice Bath: While the eggs boil, fill a bowl with ice and water. As soon as the 6 minutes are up, transfer the eggs to the ice bath with the spider strainer. Let cool for 3 minutes.ice
- Crack and Peel: Tap each egg gently on a hard surface, then roll it on the towel to crack the shell all over. Return each egg to the ice bath while you crack the rest. Peel starting with the first egg you cracked.
Notes
Egg Size Boil Time
Large: 6 minutes
Extra-large: 6 minutes 30 seconds
Jumbo: 7 minutes
Extra-large: 6 minutes 30 seconds
Jumbo: 7 minutes
Nutrition
Calories: 63kcal, Carbohydrates: 0.3g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 62mg, Potassium: 61mg, Sugar: 0.2g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.