Soft Boiled Eggs

Soft-boiled eggs are a variety of whole boiled egg where the white is solid and the yolk is runny.

Ingredients

• 2–3 large eggs, depending on appetite
• Salt (optional)

Steps

1. Bring a saucepan of water to a boil.
2. Gently add the eggs, and boil for 4–6 minutes (4 minutes for runny yolk, 5 minutes for soft yolk).
3. Remove the eggs from the water.
4. Bring water to a boil in a saucepan.
5. Gently add the eggs, and boil for 1 minute.
6. Remove the saucepan from the heat, and allow eggs to stand in the hot water for 5 minutes.
7. Remove the eggs from the water.
8. Bring water to a rolling boil in a saucepan.
9. Gently add the eggs, then immediately remove the pan from heat and cover it.
10. Let the eggs sit for 8 minutes, then remove them.
11. Bring about 1 inch of water to a rolling boil in a saucepan. You want just enough water to create steam but not evaporate completely.
12. Gently add the eggs, then cover with a lid.
13. Let boil/steam for 6–6½ minutes, depending on how runny you want the yolks.
14. Immediately remove pot from heat, and drain the hot water.

More recipes with eggs

Adapted from “Soft Boiled Eggs” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.