Ahh, the perfect soft boiled egg: delicate egg white enveloping warm, creamy, thick-yet-runny yolk. So good! I’ve always loved soft boiled eggs, but I never really learned how to make them, and it always seemed like such a fuss, having to watch the pot until the very minute the water starts boiling, because every minute counts when it comes to achieving the perfect soft-boiled egg.
That’s why I’m so grateful to Margaret McArthur, who wrote about her own experiences with cooking the perfect soft-boiled eggs. The secret? Using the Fast Start method – lowering the raw egg into gently-boiling water, rather than the more widely acceptable Slow Start method of placing a room-temperature egg in cold water and bringing it to a boil.
- 4 large eggs
- Salt and pepper to taste
- Remove the eggs from the fridge.
- In a medium pot, bring water to a boil over high heat, then lower heat to medium-low, for a gentle boil. (How much water? Depends on your pot. Should be enough to fully cover the eggs).
- Using a slotted spoon, gently lower the eggs into the water.
- Gently boil the eggs, uncovered, for exactly 5 minutes.
- Use a slotted spoon to gently but quickly remove the eggs from the water. Place in egg cups.
- When cool enough to handle, slice the top with a sharp knife.
- Perfection achieved! A cooked white, and a thick, runny yolk! Sprinkle with salt and pepper and dig in, with or without buttered toast.
Sodium info is for eggs only; add salt to taste.