Soft Boiled Eggs
Of all the ways to eat eggs for breakfast (or any time of the day), there is something uniquely fun and even elegant about soft-boiled eggs. Whether peeled and sprinkled with salt and pepper, or placed atop dishes like ramen and avocado toast, or grain bowls, or even scooped from little cups with toast soldiers, these sunny eggs deserve a spot at your table.
Ingredients
- 2-4 eggs large
- sea salt
- freshly ground black pepper
Instructions
- Fill a medium pot with water a quarter of a way and heat to a gentle simmer, just below boiling.
- Using a slotted spoon, carefully lower the eggs into the water and let simmer for 6-7 minutes.
- Set a bowl of ice water nearby.
- Remove eggs using a large slotted spoon and chill immediately in the ice water for a minute or two until the eggs are cool enough to handle.
- Tap the bottom of each egg to crack off a little bit of the shell.
- Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. This takes a little bit of practice to get exactly right.
- Season eggs with salt and pepper, to taste and enjoy❣️
Notes
CHEF'S NOTES
Watch the water. Have you ever cooked eggs in rapidly boiling water? (I have.) Did they crack? (They did.) In this recipe, make sure the water maintains a gentle boil. It should be bubbling, but not so hard that the eggs bounce around. If the water starts to boil too fast, the shells will break against the bottom of the pot.
Don’t skip the ice bath. For the sake of convenience, it might be tempting to skip the ice bath in this recipe. But trust me, I wouldn’t ask you to do this step if it wasn’t necessary. The ice bath stops the cooking process, so the eggs keep their crave-worthy runny yolks, and it makes them far easier to peel. It’s super easy and totally worth it. OR at least run cold water over eggs and allow them to sit in COLD water! Enjoy❣️