Soft-Boiled Eggs
Soft-boiled eggs are simple to make. With just a few simple steps, you’ll get tender whites and warm, jammy yolks every time—perfect for any meal.
Ingredients
- Large eggs, cold from the fridge
- Salt and freshly ground black pepper
Instructions
- 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.
- Use an egg shell cutter or sharp knife to remove the tops and serve in egg cups. (This egg cup and cutter set is similar to the one I have.) If you don't egg cups but would like to serve the soft-boiled eggs this way, you can also use shot glasses. Alternatively, the eggs can be peeled and sliced in half. Serve warm with salt and pepper.
- 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.
- Note: To make toast soldiers, cut off the crust from thick-sliced bread, and toast until golden. Slather the toast with butter and use a serrated knife to cut into thin sticks (or "soldiers").
Nutrition Information
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- Serving size: 1 egg
- Calories: 61
- Fat: 4 g
- Saturated fat: 1 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 5 g
- Sodium: 61 mg
- Cholesterol: 160 mg