Soft Boiled Eggs
A soft boiled egg is defined by a firm, set white that acts as a vessel for a warm, liquid yolk. The timing is non-negotiable; sixty seconds in either direction changes the yolk from a jam-like consistency to either raw or hard.
The ice bath is not optional.
Without an immediate transition to cold water, the residual heat in the shell will continue to firm up the yolk long after you pull the eggs from the stove.
- Medium saucepan
- Slotted spoon
- Bowl for ice bath
What goes in.
- 4large eggs, straight from the refrigerator
- 1 qtwater
- 2 cupsice cubes
Shocking the eggs
Moving the eggs directly from boiling water to freezing water halts the denaturation of proteins in the yolk, locking in that specific liquid state.
The method.
Prepare the ice bath
Fill a medium bowl with the ice and enough cold water to submerge the eggs completely. Set it near the stove.
Boil the water
Bring the quart of water to a vigorous boil. Keep the heat high enough to maintain the bubble.
Lower the eggs
Use the slotted spoon to gently lower the cold eggs into the water one by one. Do not drop them, or the shells will crack.
Time it strictly
Start your timer for 6 minutes and 30 seconds. Keep the water at a steady simmer—not a violent boil—so the eggs don't bounce and break.
Shock and cool
Remove the eggs immediately when the timer sounds and place them into the ice bath. Leave them for at least 3 minutes.
Peel
Gently tap the shell on the counter until it is covered in fine cracks. Peel under a thin stream of cool running water to help lift the membrane.
Other turns to take.
Soft-boiled ramen eggs
After peeling, marinate the eggs for 4 to 12 hours in a mixture of soy sauce, mirin, and water.
When it doesn't go to plan.
Cold eggs from the fridge are better than room temperature eggs because the internal temperature is consistent, making your 6:30 timer reliable every time.
If the shell sticks to the white, it means the egg is very fresh; add a splash of vinegar to the boiling water to help keep the whites contained if a crack occurs.
Store soft-boiled eggs in their shells in the refrigerator for up to two days and reheat them in hot tap water for one minute before serving.
The ones that keep coming up.
Why do my eggs crack when I put them in boiling water?
The sudden temperature shock causes the air pocket inside the shell to expand rapidly. Ensure your eggs are cold and lower them very slowly with a spoon.
Can I boil more than four eggs at once?
Yes, provided the pot is large enough to hold them in a single layer. If they are crowded or stacked, the cooking time will be uneven.