Perfect Soft-Boiled Eggs

Soft Boiled Eggs

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.

Perfect Soft-Boiled Eggs
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Low Carb, Paleo
Yield: 2 servings
  • 4 large eggs
  • Salt and pepper to taste
  1. Remove the eggs from the fridge.
  2. 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).
  3. Using a slotted spoon, gently lower the eggs into the water.
  4. Gently boil the eggs, uncovered, for exactly 5 minutes.
  5. Use a slotted spoon to gently but quickly remove the eggs from the water. Place in egg cups.
  6. When cool enough to handle, slice the top with a sharp knife.
  7. Perfection achieved! A cooked white, and a thick, runny yolk! Sprinkle with salt and pepper and dig in, with or without buttered toast.
Consuming raw eggs and lightly cooked eggs carries a slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Sodium info is for eggs only; add salt to taste.
Nutrition Per Serving
Serving size: 2 eggs; Calories: 142; Fat: 10g; Saturated fat: 3g; Carbohydrates: 1g; Sugar: 0g; Sodium: 294mg; Fiber: 0g; Protein: 12g

Soft Boiled Eggs

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