How To Make Soft-Boiled Eggs
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Learn how to make perfect soft-boiled eggs — plus, the best ways to enjoy them!
Perfectly cooked soft-boiled eggs have a just-set white and a warm, jammy yolk. They are wonderful over salads (try them on my spinach salad with warm bacon dressing) and ramen, and they also make a lovely breakfast nestled in an egg cup with toast soldiers on the side. Unlike hard-boiled eggs, which are started in cold water and brought to a boil, soft-boiled eggs are dropped into boiling water and gently boiled until done. This method allows for precise timing to achieve a perfectly-set white and slightly runny yolk every time. For the most consistent results, I recommend using cold-from-the-fridge large eggs, which take exactly 6½ minutes minutes to cook. For smaller or larger eggs, the cooking time will need to be adjusted by a minute or so in either direction.
Table of Contents
Step-by-Step Instructions for Soft-Boiled Eggs
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 the cold eggs into the water one at a time.
Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.
Meanwhile, fill a bowl 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.
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”).
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Soft-Boiled Eggs
Learn how to make perfect soft-boiled eggs — plus, the best ways to enjoy them!
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").
Pair with
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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’ve tried several recipes to produce the perfect soft-boiled eggs for ramen, and this was my first success! I followed it exactly as written and the eggs were delectable. Thank you so much.
I used extra large eggs and the time was perfect. Eggs came out beautifully to put in a salad. Also great for eating from an egg cup. If you want to dip toast strips in them, I suggest shortening the time by 1 minute so the yolk is a little runnier. Eggs that are older are better if you want to peel the eggs for salads. They will peel easier.
Ok, so I’m 71 years old and love to cook and have never been able to successfully make a soft boiled egg that was cooked to perfection – until now! This recipe was perfect and now I am finable able to make this lovely comfort food (like my mother used to make for me when I was a child) exactly (eggzactly?) the way I like it. Thank you!
6.5 minutes is too long. I maintained a very gentle boil on a small fire and the eggs were too hard. I recommend 4-5 minutes tops for lovely soft boiled eggs 🙂
I boiled my eggs for 6 min uncovered and they were almost hard boiled. I would boil a min less.
The first time I did this the eggs were closer to over medium. The second time I did 5 minutes in the cooking water and 1 in the ice water and they were PERFECT.
Cooked to perfection! Thanks!
Came out with perfectly cooked soft boiled eggs! Thank you!
Used this to make a soft boiled egg for the first time ever for some ramen and it came out perfectly!!
I rarely write reviews, but thank you so much for this and all your recipes. We have thoroughly enjoyed every single recipe we’ve tried from your site and your book (chilis, stews, salads, cookies, our now-favorite spinach quiche, you name it!). And I just had to comment on this recipe because I’ve been trying to make soft boiled eggs and peel them for a long time, without dents and making sure they are not overcooked, and this was the smoothest technique I’ve ever tried (along with the very helpful peeling tip!!). Thank you!!
Thank you so much for these instructions on how to make soft boiled eggs. I’m not much of a cook, so I was thrilled to have my eggs come out perfect, and it was so easy! My husband was impressed.
Weve now done soft boiled eggs! These taste so delicious and divine. But of pink sea salt and perfection.
We had tried 4 min soft boil… white was still a bit undone on the fatter end. 5 minutes is better if you want the yolk 100% runny. But yes. 6 is the sweet spot. But jammy on the outside of the yolk. And still gooey in the center.
Thank you!