How to make soft boiled eggs? Bring a pot of water to a gentle boil, then lower the eggs into the water and boil them for exactly 5 minutes.
I’ve been struggling with making perfect soft boiled eggs for years. The goal: delicate, fully cooked but still soft egg white, enveloping a warm, creamy, thick-yet-runny yolk. So good, yet so elusive!
I’ve always loved soft boiled eggs, but I never really learned how to make them. 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 perfection.
How to make soft boiled eggs
That’s why I’m so grateful to Margaret McArthur, who wrote about her own experiences. Yes, her piece is humorous, but it finally taught me how to do this!
The secret? Lowering the uncooked egg into gently boiling water, rather than placing a room temperature egg in cold water and bringing it to a boil.
Once you place the egg in the boiling water, all it takes is 5 minutes of gentle boiling and the egg is ready. Thick yet gooey yolk, creamy white – perfection!
How to serve soft boiled eggs
In the past, I would have served them with toast or with thick slices of crusty bread. Alas, those are no longer options for me. So to stay within my low carb diet, I like to serve them with toasted and sliced low carb English muffin.
Another great keto 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 spoon!
Are soft boiled eggs safe?
There’s always a small risk of salmonella when eating undercooked eggs. For most healthy adults, the risk is very small and the illness, if contracted, is fairly mild.
But for anyone with a compromised immune system, as well as for pregnant women and children under 5, the risk is probably not worth it.
You know yourself and your family better than anyone, so it’s up to you to do your research and make an informed decision.
What about leftovers?
I honestly can’t imagine wanting to keep – or eat – the leftovers. But in case you do, here’s a source that seems reliable and says that you can keep them refrigerated, in their shell, for up to 2 days.
More egg recipes that you might enjoy
As a low-carber, I eat a fair amount of eggs. So I perfected the technique of making easy-peel hard boiled eggs. An interesting variation is this recipe for fried hard-boiled eggs. You cut them in half and fry them in butter. It’s really good!
Perfect Soft Boiled Eggs
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 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 a spoon, or with toasted and sliced low carb English muffin.
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NOTES
More Healthy Recipes:
Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
