Soft Boiled Eggs
How to perfectly prepare soft boiled eggs at home.
Equipment
- Medium Sized Pot
Ingredients
- eggs
- salt & pepper to taste
- toast
Instructions
Prep the Water
- Fill a pot large enough to hold your eggs in a single layer. Add enough water to fully cover the eggs by at least an inch.
- Bring the water to a rolling boil, then lower the heat so it’s just a gentle simmer.
Add the Eggs Carefully
- Using a slotted spoon, lower the eggs into the simmering water one by one. Handle them gently—this isn’t the time for a clumsy splash. Tip: Room-temperature eggs are less likely to crack.
Cook to Your Liking
- Cover the pot and start your timer. For runny, jammy yolks, simmer 5–6 minutes. Adjust by 1 minute for slightly firmer yolks.
Prep Your Toast Soldiers
- While the eggs cook, toast your bread. Butter if you like, then cut into 1-inch strips—perfect for dipping. Fun fact: they’re called “soldiers” because they stand at attention, ready to dunk!
Shock the Eggs
- When the timer goes off, remove the pot from the heat. Immediately pour cold water into the pot or transfer eggs to an ice bath. This stops the cooking and keeps yolks creamy.
Place in Egg Cup
- Once cool enough to handle, place each egg in an egg cup and cut off the top. Arrange toast strips around the egg for a fun “flower” presentation.
Season & Enjoy
- Sprinkle with salt, pepper, or any seasoning you love. Dip your soldiers, savor the gooey yolk, and feel like a breakfast pro.Tip: Timing is everything. Keep a timer nearby, and don’t skip the ice bath—it’s the secret to perfect, jammy yolks every time.
Notes
How you eat your eggs and in what order is a matter of choice but often becomes a lifetime routine.
I prefer to start with the toast in the yolk, move onto the egg white and finish with the top that I perfectly season with salt and pepper. If I’m eating two soft boiled eggs, I eat one completely before moving on to the next.