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Soft-boiled eggs with jammy yolks and one in an egg cup with toast

Easy Soft-Boiled Eggs

Soft-boiled eggs with set whites and runny or jammy yolks, ready in about 10 minutes. Great with toast or on noodle bowls and salads.
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Prep Time 2 minutes
Cook Time 7 minutes
Cooling Time 2 minutes
Total Time 11 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large eggs cold, straight from the fridge
  • Water enough to cover the eggs by 1 inch
  • Ice for the ice bath
  • Salt and black pepper to taste

Method
 

  1. Bring a saucepan of water to a boil over high heat, then reduce the heat so the water is at a gentle boil.
  2. Lower the eggs into the water one at a time with a spoon.
  3. Cook for 6 minutes for a runny yolk or 7 minutes for a jammy yolk.
  4. Move the eggs to a bowl of ice water for 2 minutes to stop the cooking.
  5. 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.
  6. 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.