These Easy Soft-Boiled Eggs have tender, fully set whites and a yolk that’s either runny or jammy, depending on whether you cook them for six minutes or seven. They feel a little fancy, but they’re one of the fastest things you can make.
They’re also a cheap way to make a simple meal feel special. With grocery bills as high as they are, a jammy egg on top of a bowl of noodles, rice or toast adds protein and richness for very little money.
Timing is everything here. Start with boiling water, use a timer, and move the eggs straight into ice water when it goes off. One extra minute is the difference between runny and jammy.
Serve them in an egg cup with toast for dipping, or peel and halve them over soy and garlic noodles, salads and grain bowls.
What You Need
- Eggs: Large eggs, cold from the fridge. The timing is based on cold eggs.
- A saucepan: Big enough for the eggs to sit in a single layer.
- Ice: A quick ice bath stops the cooking right where you want it.
Tips for Soft-Boiled Eggs
- Start with boiling water. Adding the eggs to water that’s already boiling makes the timing exact.
- Lower them in gently. Use a spoon so the shells don’t crack on the bottom of the pan.
- Set a timer. One minute changes the yolk completely.
- Don’t crowd the pot. Cook no more than 6 at a time so the water keeps boiling.
- Peel slowly. Soft-boiled eggs are delicate. Crack gently and peel under cool running water.
Easy Soft-Boiled Eggs
Ingredients
Method
- Bring a saucepan of water to a boil over high heat, then reduce the heat so the water is at a gentle boil.
- Lower the eggs into the water one at a time with a spoon.
- Cook for 6 minutes for a runny yolk or 7 minutes for a jammy yolk.
- Move the eggs to a bowl of ice water for 2 minutes to stop the cooking.
- To serve in the shell, set an egg in an egg cup and slice off the top. To peel, tap gently all over and peel under cool running water.
- Season with salt and pepper.
Notes
- Lowering the eggs in gently keeps the shells from cracking on the bottom of the pan.
- Cook no more than 6 eggs at a time so the water keeps boiling.
- Soft-boiled eggs are delicate. Peel them slowly, starting at the wide end.
- Runny yolks aren’t fully cooked. For anyone who should avoid undercooked eggs, make hard-boiled eggs instead.
Soft-Boiled Egg Timing
- 6 minutes: Set white, runny yolk. Best for dipping toast.
- 7 minutes: Set white, thick and jammy yolk. Best for noodle bowls and salads.
- 8 minutes: A soft, just-set yolk that’s almost hard-boiled.
- These times are for large eggs straight from the fridge.
How to Serve Them
In an egg cup with toast strips for dipping, halved over 10-Minute Soy and Garlic Noodles or upgraded instant ramen, or on top of a salad or avocado toast.
Soft-Boiled Egg Questions
Can I make them ahead?
They’re best right away. You can refrigerate unpeeled soft-boiled eggs for up to 2 days and rewarm them in hot water for a minute.
Are soft-boiled eggs safe?
The yolks aren’t fully cooked. Young children, pregnant women, older adults and anyone with a weakened immune system should choose hard-boiled eggs.
