how to soft boil an egg

After years of struggling to perfectly poach an egg, I discovered I could get much of what I liked about them from soft-boiled eggs, with a zero percent failure rate to boot. My technique is just like that of my hard-boiled eggs, except I drop the boiling time down to 6 minutes. This assures a solid white and soft yolk, and the pinnacle of deliciousness spread over buttered toast and topped with a pinch of salt.

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6 comments on how to soft boil an egg

  1. KSK

    Since I eat soft-boiled eggs at least 1-2 times a week, I purchased an egg-cooker from Williams Sonoma. The best one-task kitchen gadget I’ve ever purchased! I now get perfect soft-boiled, medium-boiled, hard-boiled and poached eggs every time.

  2. Yesterday, while I was at work, my cousin stole my apple ipad and tested to see if it can survive a 40 foot drop, just so she can be a youtube sensation. My iPad is now broken and she has 83 views. I know this is totally off topic but I had to share it with someone!

  3. 6 minutes is wrong. Have done it Twice both times hard as a rock. 3.30 soft. 4 min medium for 700 gram egg. 6 minutes hard as a Rock

  4. kat

    I just had my eggs done with above method (with time extended to 6.5 minutes) and they were perfect! The one variable that needs to be added here is the amount of water you are boiling. If you use a big pot with 1 liter of water and then drop 3 eggs into it, the eggs will not cool the water, which will maintain the boiling temperature. I used a tiny pot which sits 3 eggs snugly and 1 cup of water. When I dropped the eggs in at the boiling point, the water did not resume the rolling boil until 3 minutes in. My eggs ended up almost boiling for 3 minutes and boiling properly for 3.5 minutes.