Soft Boiled Egg
Soft boiled eggs are great for a traditional English breakfast, ramen noodle dishes, egg salads, or great for pickling.
Servings Prep Time
1person 5minutes
Cook Time Passive Time
6:30minutes 12minutes
Servings Prep Time
1person 5minutes
Cook Time Passive Time
6:30minutes 12minutes
Ingredients
  • 4cups waterboiled in medium sauce pan
  • 2large eggsroom temperature
  • 1tray ice cubesin a bowl of water to shock eggs
Instructions
  1. Eggs should be room temperature before boiling, If the eggs are coming straight out of the fridge soak them in warm water for about 5 minutes. This keeps the eggs from cracking (popping) when they are lowered into boiling water.
  2. Fill a medium sized pot with enough water to cover the eggs and bring to a rolling boil. It is important to keep the eggs out of the pot until the water boils. This method helps control the accuracy of timing the eggs.
  3. Once the water is at a rolling boil lower eggs into the water with a spoon or wire egg scooper.
  4. Have a digital timer set for 6 minutes and 30 seconds and ready to start as soon as the eggs are fully submerged into the boiling water. If you prefer hard-boiled eggs with a dry yolk, set the timer for 8 minutes.
  5. As soon as the timer goes off remove the eggs from the boiling water with a spoon or wire egg scooper.
  6. For English style soft boiled eggs remove the eggs from the boiling water and immediately run the eggs under cold water or dip in ice water for a few seconds (quick shock) then place in an egg cup, crack/cut the top off, and serve with sliced toast (English Soldiers).
  7. For ramen noodle dishes or pickling, place the eggs in ice water after lightly tapping the shells with the handle of a utensil to gently crack a few spots. These small cracks allow water to seep into the egg and form a layer between the inside of the shell and the egg white for easy peeling. Let cool for 10 minutes. Make sure to peel under running water and peel them carefully as the whites and yolks are fragile and will break apart. If not using immediately store in the fridge for up to 3 days.
Recipe Notes

It is important to note that cooking times will vary dependingĀ on the size of the eggs and the intensity of the boil. Adjust your times accordingly. This recipe is for Large Grade AA eggs (USA). For smaller eggs set the timer for 6 minutes. Once you have learned how to control the variables you will start to have more consistent soft boiled eggs.