Soft Boiled Eggs
Soft boiled eggs are simple, but timing matters. This method gives you tender whites and a warm, jammy-to-runny yolk for toast, ramen, salads, and breakfast bowls.
- Total time
- 9 min
- Yield
- 2 servings, 2 eggs each
- Difficulty
- Easy
Prep 2mCook 7mBreakfast
A good soft boiled egg should be easy to peel, fully set on the outside, and creamy in the middle. The trick is to start the eggs in already-boiling water, then cool them briefly so the shells release cleanly.
This recipe uses large eggs straight from the fridge. If your eggs are room temperature, they may cook a little faster, so check the timing notes before you start.
Serve them in egg cups with toast strips, slice them over grain bowls, or tuck them into a bowl of noodles. Once you know your favorite yolk texture, you can repeat it any morning.
01What you'll need
Ingredients
4 items · 2 servings, 2 eggs each
- 4 large eggs, cold from the refrigerator
- Water, enough to cover the eggs by about 1 inch
- Ice and cold water, for cooling the eggs briefly after cooking inside an ice bath or bowl of very cold water makes the
- shells easier to peel
02How to make it
Step-by-step
1. Bring the water to a boil
Fill a medium saucepan with enough water to cover the eggs by about 1 inch. Bring the water to a full boil over medium-high heat. A full boil means large bubbles are breaking across the surface.
2. Lower in the eggs
Use a slotted spoon to gently lower the cold eggs into the boiling water. Move slowly so the shells do not crack against the bottom of the pan.
3. Set the timer
Start timing as soon as the eggs go into the water. Cook for 6 minutes for a runny yolk, 7 minutes for a jammy yolk, or 8 minutes for a mostly set but still creamy yolk.
4. Keep the boil gentle
Reduce the heat slightly if the eggs are bouncing hard in the pot. The water should keep bubbling, but the eggs should not knock around too much.
5. Prepare an ice bath
While the eggs cook, fill a bowl with ice and cold water. This quick chill slows the cooking and helps the shell pull away from the egg.
6. Cool the eggs briefly
Transfer the eggs to the ice bath with the slotted spoon. Let them sit for 2 minutes if serving warm, or up to 5 minutes if you want them easier to peel.
7. Peel and serve
Tap each egg gently on the counter, then peel under a thin stream of cool running water if needed. Serve right away while the yolks are warm and soft.
03From our kitchen
Cook's tips
- For make-ahead eggs, cook them for 7 to 8 minutes so the yolks are jammy rather than very runny. Cool completely, keep the shells on, and refrigerate for up to 2 days.
- To rewarm refrigerated soft boiled eggs, place them in a bowl of hot tap water for 3 to 5 minutes. Do not microwave them in the shell; eggs can burst.
- Older eggs often peel more easily than very fresh eggs. If your eggs are farm-fresh, peel them gently under running water.
- Use large eggs for the timing in this recipe. Medium eggs may cook about 30 seconds faster. Extra-large eggs may need about 30 to 60 seconds more.
- If an egg cracks in the pot, it is usually still fine to eat. A little white may leak out, but the egg will cook safely in the boiling water.
- Season after peeling with salt, pepper, chili crisp, everything bagel seasoning, soy sauce, or a small drizzle of olive oil. These toppings are not included in the nutrition estimate.
Cook's note
Timing can vary with egg size, pot size, altitude, and how cold the eggs are. If you are making soft boiled eggs for the first time on your stove, cook one test egg at 7 minutes, cut it open, and adjust the next batch by 30 seconds as needed.
04Frequently asked
Questions & answers
How long should I boil eggs for a soft yolk?
For large cold eggs, cook 6 minutes for a runny yolk, 7 minutes for a jammy yolk, and 8 minutes for a yolk that is mostly set but still soft in the center.
Do I start soft boiled eggs in cold water or boiling water?
This recipe starts eggs in boiling water because it gives more consistent timing. Cold-water starts work, but the cooking time changes depending on how quickly your stove heats the water.
Why are my soft boiled eggs hard to peel?
Very fresh eggs can be harder to peel. An ice bath helps, and peeling under cool running water can loosen stubborn bits of shell. Letting the eggs cool for 5 minutes also makes peeling easier.
Can I make soft boiled eggs ahead of time?
Yes, but they are most delicate when the yolks are very runny. For make-ahead eggs, cook for 7 to 8 minutes, cool completely, refrigerate in the shell, and use within 2 days.
Are soft boiled eggs safe to eat?
Soft boiled eggs have partially cooked yolks. For people who are pregnant, very young, older adults, or immunocompromised, fully cooked eggs are the safer choice. You can also use pasteurized eggs if you prefer a softer yolk.
05Per serving
Nutrition facts
Nutrition Facts
2 servings, 2 eggs each
Amount per serving
% Daily Value*
- Total Fat10 g
- 13%
- Saturated Fat3 g
- 15%
- Cholesterol372 mg
- 124%
- Sodium142 mg
- 6%
- Total Carbohydrate1 g
- 0%
- Dietary Fiber0 g
- 0%
- Total Sugars0 g
- Protein13 g
- 26%
- Vitamin D2.2 mcg
- 11%
- Calcium56 mg
- 4%
- Iron1.8 mg
- 10%
- Potassium138 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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