How to Cook Soft-Boiled Eggs

Want luscious runny yolks and tender whites? This simple recipe for soft-boiled eggs shows you how to achieve perfect results in 5 minutes.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 147kcal

Remove the eggs from the fridge. In a small pot, bring water to a boil over high heat. How much water you use will depend on your saucepan. It should be enough to fully cover the eggs.
2 large eggs
Lower the heat to medium-low to maintain a gentle boil. 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 remove the eggs from the water gently but quickly. Place them in egg cups.
When cool enough to handle, slice the top of each egg with a sharp knife.
Perfection achieved! A cooked white and a thick, runny yolk! Sprinkle the eggs with salt and pepper and dig in.
Salt and pepper

I’ve tested this recipe many times and do my best to provide accurate instructions, but getting it just right may still take a bit of trial and error. Many variables are at play - such as the size and temperature of the eggs and how vigorously the water boils. Your first couple of attempts might not be perfect, but once you adjust for the specific conditions in your own kitchen, you’ll get consistently great results.
The sodium info is for the 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.
It's best to use eggs that are not refrigerator-cold to prevent the shells from cracking, especially since we're putting them into (gently) boiling water. But some eggs seem to have thin shells and are prone to cracking, no matter what you do.
You can keep the leftovers refrigerated, in their shell, and in an airtight container for up to two days. Reheat them by briefly placing them in simmering water for no longer than one minute.