I’m going to go ahead and get this out of the way now.
If you’re not into soft cooked eggs with firm egg whites and jammy yolks that are just perfect for dipping (or dripping), this post is not for you. I’d like to recommend you check out this soup I can’t get enough of right now or these delicious cookies I really need to stop making. But this post right here might offend you. But don’t you worry! We’ll have more food for you soon, dear friend.
However, if these gorgeous eggs have you all heart eyes 😍 and drooling just a little, come on this egg journey with me.
I’m completely gaga for soft cooked eggs. I tried making them for a long time and could never get them quite right. Suffice it to say that since I learned the secrets, I’ve been making them non-stop.
I don’t eat breakfast, but I still find a way to have soft cooked eggs most days of the week. They’re just so good!
I love smearing my soft eggs with mayo for a kind of deconstructed deviled egg (read: a lazy person’s deviled egg). Such a fat-rich, satisfying, keto snack! They’re also GREAT on salads. They hold together well enough to be sliced, but are jammy enough for the yolks to add a kind of dressing when you mix up the salad. And then, ohhhh… I also love to marinate the eggs in diluted soy sauce with a splash of vinegar before adding them to a bowl of ramen… 💗
No… I’m not even going to list all the ways you can use these eggs, because we’ll be here all day. And I will definitely lose my train of thought.
Let’s talk about the method. Because from there, we can go nuts.
What I’ve learned is that it takes a bit of finagling to understand how to best make soft cooked eggs in your kitchen. The variations of stove tops and pots (and maybe other factors I don’t know of) that are used seem to make the right length of time to cook the eggs vary from person to person. Just a quick google search for “soft boiled eggs” will give you so many different “perfect times” that your head will spin! (For the record, I have a pretty new glass top stove and use this pot, which I absolutely LOVE. I use it aaallll the time.)
It’s all about learning your appliances and your cookware, but never fear. There is a starting place. And that’s right between 6 or 7 minutes, aka. “The Sweet Spot.”
So here’s how this works:
- Boil water
- Carefully add eggs to boiling water
- Cook for 6-7 minutes
- Remove eggs and submerge them in an ice bath
Voila! Soft cooked eggs. -swoon-
Mmm, I’m getting hungry just thinking about them!
Soft boiled eggs are really something I could have almost every day and never get tired of them. They have so many applications. I love how this method of cooking somehow makes the humble egg so much more decadent!
Okay, BRB; going to make more eggs!
- Select a pot that can comfortably hold all of the eggs you want to cook without them touching.
- Fill the pot with water, enough to cover the eggs by at least half an inch. Bring the water to a boil.
- Using a slotted spoon, add each of the eggs to the boiling water. (The spoon ensures that you don't crack the shells by dropping them in too fast or from too high of a level.)
- Immediately set a timer for 6-7 minutes. Stir the eggs in a consistent clockwise or counter clockwise motion for the first minute or two. (This is one of my favorite tips! Stirring the eggs helps center the yolks so they don't end up pressed against the shell with just a bare film of white on them.)
- Create an ice bath in a large bowl with plenty of ice and cold water.
- When the timer goes off, remove the pot from the stove and drain the water. Immediately add the eggs to the ice bath to stop their cooking. Let the eggs cool until you can touch them comfortably, then peel the eggs and use as desired. (Some suggestions are in the post above.) Enjoy!