With a just-set white and warm, almost-runny and jammy yolk, soft-boiled eggs are wonderful for breakfast, or served over salads or ramen.
Servings: Up to a dozen eggs
Cook Time:10 Minutes
Total Time:15 Minutes
Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.
Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.
Gently crack the eggs all over and peel under running water.
Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.