So I know this is something that sounds very common and is easy to do. But I’ve found that the perfect soft-boiled egg can sometimes be tricky. Do you boil the water first? With the egg? How long? All the little steps that get lost in the plethora of recipes. I thought I would post my “recipe” so that I remember next time.
Please note that I’m at sea level, and the cooking time may vary for you depending on your elevation. I cooked the egg, so the white was JUST cooked, leaving my entire yolk soft. For a hard-boiled egg, I like to boil eggs for 10 minutes. For jammy ramen-style eggs, cook for 6 1/2 to 7 minutes.
Keep in mind that smaller eggs cook faster and that you may need to cook for longer at higher altitudes due to changes in atmospheric pressure.
SOFT-BOILED EGGS
Ingredients
- Egg room temperature
- Water
- Vinegar splash in the water
Instructions
- Bring enough water to cover your eggs to a boil. Add a splash of vinegar (this helps with peeling).
- Gently place your eggs in with spoon.
- Boil for at least 5 min, 30 seconds up to 6 minutes, depending on egg size.
- I like to crack the top off mine, sprinkle with S&P and a let a tiny dollop of butter melt (for each bite). Serve with toast if preferred 😉