How to Make Soft Boiled Eggs
from kristineskitchenblog.comHow to make perfect soft boiled eggs, with jammy yolks and set whites. Serve them on toast, with ramen or add them to a salad.
Servings: 4 servings
Calories: 63kcal
Ingredients
- 4 large eggs*
Instructions
- Fill a medium saucepan or pot with 2 inches of water. Bring to a boil.
- Once the water is boiling, reduce the heat to a gentle rolling boil. Gently lower the eggs into the water using a slotted spoon. Boil for 7 minutes,* adjusting the heat as needed to maintain a gentle rolling boil.
- Immediately transfer the eggs to a bowl of ice water. Leave the eggs in the ice bath to cool for 2 minutes. Then carefully peel the eggs: gently crack them on all sides on the counter and then start peeling from the bottom of the egg.
Video
Notes
- You can cook more or less eggs, as long as they fit in a single layer in the pot.
- The cook time may need to be adjusted slightly depending on the size of your eggs. If they are on the smaller side, they will cook faster.
- If you wish to cook soft boiled eggs ahead of time they can be stored, unpeeled, in the refrigerator for up to 2 days. They will stay fresher if you store them in their shells. You can reheat soft boiled eggs by placing in a pot of gently simmering water for 3.5 minutes. The eggs will be slightly more cooked after reheating.
Nutrition
Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
