Way back in 2009 one of my best friends and I spent nearly three weeks trying to perfect soft boiled eggs. We went out and bought adorable egg cups from Crate & Barrel, we may have even bought the fancy egg scissors. We bought a nice loaf of bread.
And then we boiled three dozen eggs in all variety of methods.
At the end we had three dozen partially hard-boiled eggs and perhaps one perfectly soft-boiled egg.
We also had a strong aversion for eggs for a few months after that.
I don’t know that we ever actually figured it out all those years ago. But every time either one of us makes a perfectly soft-boiled (or poached for that matter) egg, we make sure to send a photo to each other. It is quite possibly the longest running inside joke that I know of.
Five years and many, many dozens of eggs later, I am here to share with you the perfect recipe for a soft-boiled egg. No testing of three dozen eggs on your own.
Here are my tips:
1. Use cold eggs
2. Watch that mother-flippin’ clock
3. Don’t try to cook too many at once
These peel beautifully for salads. It’s my favorite way to eat them.
- 2 cold eggs
- 4-6 cups water
- ice bath
- In a medium sauce pan add enough water to cover the eggs by about a half inch - approx. 4-6 cups.
- Bring water to a boil without the eggs in the pan. Once water is at a roiling boil, lower heat to medium.
- Using a slotted spoon, slowly lower the eggs in one at a time.
- Set timer for EXACTLY 6 minutes.
- After six minutes use slotted spoon to remove eggs from boiling water and set in an ice bath to keep from cooking further. Alternately, place eggs in a separate bowl and run cold water over them for 5 minutes.
- Once cooled you can either gently crack and peel the shells, or place in an egg cup and slice the lids off. ENJOY!