Making the Perfect Soft Boiled Eggs is easy and extremely delicious in ramen noodles bowls, soups and salads and especially with toast.
What are Soft Boiled Eggs?
Soft boiled eggs are made to where the egg whites are set yet the yolk is runny or jammy. Depending on how long you boil the eggs will depend on the outcome. For softer whites, cook the egg for less time. For less runny yolk and more of a jammy center, cook the egg for a little longer.
It all starts with eggs. First and foremost, it’s important to keep the eggs in the fridge. This is because you don’t want to over cook the yolks. Pulling them out ahead of time could throw off the cook times. Grab the eggs from the fridge right before you’re about to add them to the water.
If making several at once, I try to pick eggs that are similar in size to ensure they come out with the same.
Start by filling a sauce pan with 1 to 2 inches of water (about 4 cups ish) and bring to a boil over high heat.
Once boiling quickly and carefully, lower the cold eggs (I like to use a slotted spoon) into the water.
Cover, keep the burner temp on high and set your timer. For a runny center, cook for 6 minutes. Cook for 6-1/2 to 7 minutes for a jammier and less runny egg.
Once the timer is up, use a slotted spoon to remove each egg and placing them into a colander.
Immediately rinse under cold water or submerge in ice water.
Soft boiled eggs are great in my Mushroom Ramen Bowls.
Or serve in egg cups with thin toast strips aka toast soldiers. All I ask is that you don’t call them dippy eggs pleaseandthankyou. #kidding #callitwhatyouwant
I personally love soft boiled eggs with a sprinkle of salt and a generous sprinkle of everything but the bagel seasoning and buttered toast triangles.
And my daughter Malloree loves topping her avocado toast with a jammier soft boiled egg, kosher salt and black pepper.
Enjoy! And if you give this recipe for Perfect Soft Boiled Eggs a try, let me know! Snap a photo and tag me on twitter or instagram!
Perfect Soft Boiled Eggs
- eggs, see notes
- Fill a saucepan with 1 to 2 inches of water (about 4 cups). Cover and bring to a boil.
- Keep your eggs in the refrigerater until the water is boiling.
- Once boiling, use a slotted spoon to carefully lower the cold egg or eggs into the boiling water. Cover and set a timer for 6 minutes for a runny yolk. 6-1/2 to 7 minutes for a more jammy yolk.
- When the timer is up, carefully transfer the eggs to a colander set into your sink and rinse with cold water to stop the cooking process.
- Serve with toast, or with ramen or in soup and on salads.
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Why do you say it’s important to use refrigerated eggs here? Is this from a cooking standpoint, or just a general food safety tip?
Hi Amy! Removing the eggs ahead of time could bring them closer to room temperature and throw off the cooking times, resulting in overcooked yolks. I hope this better explains it.:)