Simple Soft-Boiled Egg Recipe
There's nothing like breaking open a delicate egg to reveal a runny yolk in the middle. However, it can be easy to get distracted and overcook your boiled egg, foiling your chance at the perfectly-jammy egg interior of your dreams. If you've dealt with this before, you'll be glad to know this easy soft-boiled egg recipe developed by Jennine Rye streamlines the process so you'll get the right egg texture every time.
"There isn't a special ingredient or method in this recipe — it's just a really simple and reliable way to make soft-boiled eggs," Rye explains. Though this recipe calls for 2 eggs, Rye says "It is possible to use this recipe exactly the same way to cook as many, or as few eggs as you would like," making this the kind of recipe that's sure to come in handy again and again. Now, let's get into how to make these lovely, and perfectly-gooey, soft-boiled eggs.
Gather the eggs for this recipe
The star of the show here? Eggs, of course, specifically 2 medium brown eggs. Aside from water and a pot, this is your only ingredient. The only extra step here is to make sure they're at room temperature before boiling them. "The eggs will cook more evenly if they are added to the boiling water at room temperature. The shells will also be a little less likely to crack if they aren't so cold," Rye says.
Simmer the water
Kick things off by filling a small pot or saucepan with enough water to cover your eggs, and heating it on the stove until it simmers. Use a spoon to lower your eggs into the pot gently, then set a timer for 6 minutes.
Cook, and chill the eggs
After 6 minutes, promptly remove the eggs from the pot, and put them in a bowl. An ice bath is important for hard boiled eggs, but with these soft-boiled eggs, you can skip the ice. Instead, simply submerge your finished eggs in some cold water. Doing this "gently stop[s] the cooking process, and make[s] them cool enough to handle. It is possible to put them in an ice bath, but it isn't really necessary in this recipe. They are delicious to eat while still warm," Rye explains.
Enjoy some perfect soft-boiled eggs
Once your eggs have cooled for a couple minutes, they're ready to use in whatever delicious way you desire. Rye has some suggestions: "Soft-boiled eggs are a fabulous breakfast option; in England, we often serve them with sliced toast to dip into the soft yolk. They are also a great addition to salads, I prefer to make Niçoise salad with soft-boiled eggs. They also make a great, protein-rich snack by themselves."
If you opt to soft boil many eggs at once, Rye says that "The best way to store any leftovers is to wait for them to cool, then place them in an airtight container, and store them in the fridge. Although best eaten fresh, soft-boiled eggs will last for up to 2 days in the fridge."
- 2 medium eggs, room temperature
- In a small saucepan, pour just enough water to cover the eggs, and bring the water to a gentle simmer.
- Lower the eggs into the water using a spoon to make sure they don't crack.
- As soon as the eggs go into the water, start a timer for 6 minutes. After that, remove the eggs from the saucepan, place them into a small bowl, and cover them with cold water.
- Let cool for 2 minutes before serving.