6 minutes
Perfectly cooked soft-boiled eggs with a fluid yolk and set white, seasoned simply with salt and pepper.
each
to taste
to taste
1. Boil Water
First, take a medium saucepan and pour in about ½ inch of water. Set the heat to medium-high and wait until the water starts to boil.
2. Add Eggs
Once the water is boiling, gently place the cold eggs into the saucepan using tongs. The eggs will be partially submerged in the water, which helps maintain a consistent temperature around them. Cover the saucepan with a lid and let the eggs cook for exactly 6½ minutes.
3. Cool Eggs
After 6½ minutes, immediately transfer the saucepan to the sink and run cold water over the eggs for about 30 seconds. This brief cooling period stops the cooking process, preserving the soft, velvety texture of the yolks.
4. Season and Serve
Finally, serve the eggs with a sprinkle of salt and pepper. Enjoy them in eggcups or crack them open directly. The seasoning brings out the delicate flavor of the eggs, making each bite a simple yet luxurious experience.
Precise timing (6 to 6½ minutes) for soft-boiled eggs is crucial for achieving the desired doneness.
Fresh eggs have whites that hold together better, resulting in a more aesthetically pleasing egg and are easier to peel.
An ice bath after cooking stops the cooking process and makes peeling easier, without leaving eggs too cold to enjoy.
Starting to peel from the wider end and under running water can help prevent the whites from tearing.
Promptly serving soft-boiled eggs warm ensures the best texture and taste experience.
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