Perfectly Soft-Boiled Eggs
Who doesn’t love the perfect soft-boiled egg? With tender whites and that golden, runny yolk, this is the breakfast (or snack!) that’s always a win. They’re easier than you think, and once you’ve nailed the timing, you’ll be cracking them open like a pro every time. Whether you’re dipping toast soldiers or topping a salad, these eggs are guaranteed to make your day!
Ingredients
- 2-4 Eggs
Instructions
- Fill a saucepan with enough water to cover your eggs. Bring the water to a gentle boil over medium-high heat.
- Bring the water to a gentle boil over medium-high heat.
- While the water heats, take your eggs out of the fridge and let them come to room temperature for about 5–10 minutes. This helps prevent cracking.
- Once the water is boiling, gently lower the eggs into the water using a spoon or a slotted spoon. Be careful not to drop them in too quickly to avoid cracking.
- For perfect soft-boiled eggs, cook them for 5-6 minutes. The whites should be set, but the yolk will remain beautifully runny.Tip: If you prefer slightly firmer yolks, go for 7 minutes of cooking time.
- Once the timer goes off, use a slotted spoon to remove the eggs from the boiling water. Transfer them to a bowl of ice water or run them under cold water for about a minute to stop the cooking process.
- Pop your eggs in egg cups and carefully slice the tops off or gently tap the egg on a hard surface to crack the shell and peel it off.
- Serve immediately and enjoy!
Notes
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife