Cookbook:Soft Boiled Eggs

Soft Boiled Eggs
CategoryEgg recipes

Cookbook | Ingredients | Recipes

Soft-boiled eggs are a variety of whole boiled egg where the white is solid and the yolk is runny. They take about 7 minutes to prepare and are often served with buttered toast, perfect for dipping into the runny yolk.

Ingredients edit

  • 2–3 large eggs, depending on appetite
  • Salt (optional)

Equipment edit

Procedure edit

There are several popular ways to make soft-boiled eggs, and it is up to the cook to decide which method works best for them. Some of the most common ones follow.

Method 1 edit

This method boils the eggs continuously in the water.

  1. Bring a saucepan of water to a boil.
  2. Gently add the eggs, and boil for 4–6 minutes (4 minutes for runny yolk, 5 minutes for soft yolk).
  3. Remove the eggs from the water.

Method 2 edit

This method boils the egg for a brief period of time before letting it sit in hot water.

  1. Bring water to a boil in a saucepan.
  2. Gently add the eggs, and boil for 1 minute.
  3. Remove the saucepan from the heat, and allow eggs to stand in the hot water for 5 minutes.
  4. Remove the eggs from the water.

Method 3 edit

This method does not boil the eggs at all, instead letting them sit in hot water for a longer period of time.

  1. Bring water to a rolling boil in a saucepan.
  2. Gently add the eggs, then immediately remove the pan from heat and cover it.
  3. Let the eggs sit for 8 minutes, then remove them.

Method 4 edit

This method uses steam to cook the whites firmly while still maintaining a perfectly cooked, runny yolk. It produces consistent results every time.

  1. Bring about 1 inch of water to a rolling boil in a saucepan. You want just enough water to create steam but not evaporate completely.
  2. Gently add the eggs, then cover with a lid.
  3. Let boil/steam for 6–6½ minutes, depending on how runny you want the yolks.
  4. Immediately remove pot from heat, and drain the hot water.

Serving edit

Serve soft-boiled eggs in an egg cup, so that the interior does not leak out.
  1. To serve, place eggs in an egg cup, shot glass, or anything that will allow the egg to stay upright.
  2. Using a small spoon, repeatedly tap the top of the eggs until an area the size of the spoon is cracked
  3. Dig the spoon across the bottom of the cracked area to remove the top.
  4. Use the spoon to eat from the egg shell, and/or cut toast into strips and dip into the egg.

Notes, tips, and variations edit

  • Adding a bit of salt to the cooking water can help to quickly set the whites if the egg leaks during cooking.
  • Running the cooked eggs under cold water will help stop the cooking process.
  • Some people use a pin to poke a small hole on the larger end of the egg before boiling it. It is believed that this helps give the egg a smooth, round bottom, and some say the pinhole makes it easier to peel.
  • Soft-boiled eggs can be carefully peeled as an alternative serving method.

External links edit