Soft-Boiled Eggs
The goal is control over the viscosity of the yolk. Precision with the clock matters more here than any other technique in the kitchen.
Temperature is your variable
Eggs taken straight from the refrigerator are more prone to cracking when hitting hot water. Bring them to the counter for fifteen minutes before you begin.
- small saucepan
- slotted spoon
- medium bowl
- timer
What goes in.
- 4large eggs, room temperature
- 1 bowlice water
The Ice Bath
The cooking process does not stop the moment you pull the egg from the water. You must submerge it in ice water instantly to halt the residual heat from firming the yolk.
The method.
Boil the water
Fill a saucepan with enough water to submerge the eggs by at least an inch. Bring it to a rolling boil over high heat.
Lower the eggs
Lower the heat to a simmer to avoid cracking, then carefully lower the eggs into the water with a slotted spoon. Turn the heat back up immediately.
Time the cook
Set your timer for six minutes and thirty seconds. Keep the water at a gentle, active simmer—not a violent boil, or the eggs will bounce and crack.
Cool and peel
Remove the eggs and drop them into the ice water for three minutes. Crack the shell gently against the counter and peel under a cold running tap to help the shell slide away.
Other turns to take.
Jammy Eggs
Increase the timing to seven minutes and thirty seconds if you prefer a yolk that is set but still sticky.
When it doesn't go to plan.
Old eggs are actually easier to peel than very fresh ones because the pH level changes inside the shell over time.
If you are cooking more than four eggs at once, use a larger pot to ensure the water temperature doesn't drop too drastically when the cold eggs hit the water.
Adding a splash of vinegar to the water helps the white set faster if a shell happens to crack during the boil.
The ones that keep coming up.
Why do my eggs stick to the shell?
The eggs were likely too fresh or you didn't shock them in the ice water long enough. The temperature drop helps the egg contract slightly, pulling it away from the membrane.
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