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    Home » Keto Breakfast Recipes » Perfect Soft Boiled Eggs

    Perfect Soft Boiled Eggs

    Last updated: Oct 28, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    To make soft-boiled eggs, bring a pot of water to a gentle boil, then lower the eggs into the water and cook them for exactly 5 minutes.

    It's such an easy method, and you'll be rewarded with perfectly cooked eggs - creamy whites and thick, luscious yolks.

    Two soft boiled eggs served in egg cups with toast.

    I've always loved soft-boiled eggs, but cooking them perfectly seems so elusive. The goal: delicate, fully cooked but still soft egg white, enveloping a warm, creamy, thick-yet-runny yolk.

    The secret? Lowering the uncooked egg into gently boiling water, rather than placing it in cold water and then bringing the water to a boil.

    Once you place the egg in the boiling water, all it takes is five minutes of gentle boiling and the egg is ready. Thick yet gooey yolk, creamy white - perfection!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need three ingredients to make this recipe: Fresh eggs, kosher salt, and black pepper.

    The ingredients needed to cook soft-boiled eggs.

    You can add more seasonings if you'd like - see the discussion below under "Variations." But typically, all I use is salt and pepper, allowing the flavorful creamy yolks to be the stars of the show.

    Instructions

    The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:

    You start by boiling water in a small saucepan. When the water reaches a boil, lower the heat to medium-low. You want to maintain a gentle boil.

    Now, carefully lower the eggs into the pot. Leave it uncovered, and allow the eggs to cook for exactly five minutes.

    As soon as your timer goes off, use a slotted spoon to remove the eggs from the water and place them in egg cups.

    Allow them to slightly cool, then slice the top off with a sharp knife. See? Thick yet gooey yolk, creamy white - perfection!

    A four-photo collage showing the steps for preparing soft-boiled eggs.

    Expert tip

    In contrast to hard-boiled eggs, where you should use fairly old eggs (this makes them easier to peel), in this recipe I recommend using eggs that are as fresh as possible.

    Frequently asked questions

    How do I open a soft-boiled egg?

    There are a few methods for doing that. One method is to use a spoon. But I like to use a sharp knife, as you can see in the video below.

    I use the knife to tap on the top of the egg and crack the shell. Then I use the knife to slice through the top part of the egg and remove it.

    How do I prevent the eggs from cracking?

    It's best to use eggs that are not refrigerator-cold, especially since we're putting them into (gently) boiling water. But the truth is, some eggs seem to have thin shells and are prone to cracking, no matter what you do.

    What's the difference between soft-boiled and hard-boiled eggs?

    When you hard-boil eggs, the eggs are cooked until both the whites and the yolks are cooked through and solid.

    When you soft-boil them, the whites are cooked but still soft and creamy (they should have the texture of custard), and the yolks are liquid, but not completely raw. They should be warm, creamy, and fairly thick.

    Variations

    The best way to vary this recipe is to add different seasonings. While salt and pepper are the classic choices and are usually enough - the egg itself, and especially the yolk - is very flavorful, you can certainly spice things up if you wish!

    Tasty options include a bit of hot pepper sauce or a sprinkle of dried spices and herbs such as smoked paprika or dried thyme.

    Serving suggestions

    I like to serve these eggs with toast soldiers made from keto English muffins or with thick slices of almond flour bread.

    Another great way to enjoy them is to dip crispy oven-baked bacon (or microwave bacon) in the runny yolks.

    Of course, there's nothing wrong with simply eating them with a small spoon!

    Storing leftovers

    You can keep the leftovers refrigerated, in their shell, and in an airtight container, for up to 2 days. Reheat them by briefly placing them in simmering water for no longer than one minute.

    Two soft-boiled eggs served in red egg cups.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Bread dipped into soft-boiled eggs.
    4.98 from 42 votes
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    Perfect Soft-Boiled Eggs

    To make soft-boiled eggs, lower the eggs into gently boiling water and boil them for exactly 5 minutes.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Breakfast
    Cuisine: American
    Servings: 1 serving
    Calories: 147kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 2 large eggs
    • Salt and pepper to taste

    Instructions

    • Remove the eggs from the fridge.
    • In a small 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 them 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 the eggs with salt and pepper and dig in.

    Video

    Notes

    Sodium info is for eggs only; add salt to taste.
    The FDA recommends cooking eggs thoroughly.
    In contrast to hard-boiled eggs, where you should use fairly old eggs (this makes them easier to peel), here I recommend using eggs that are as fresh as possible.
     

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    Nutrition per Serving

    Serving: 2eggs | Calories: 147kcal | Carbohydrates: 1g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Sodium: 5294mg
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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