Make perfect soft boiled eggs easily
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My new interest is soft-boiled eggs. The egg whites remain solid, but the yolk remains silky, creamy, and liquid gold. It tastes like a combination of butter and melted cheese. They are just divine.

They’re not only for breakfast, either! Soft boiled eggs are great with toast, in bowl meals, as a salad or soup topping (hello, ramen! ), or just as a quick snack.

I put soft-boiled eggs in almost everything I eat, no matter what time of day it is. Are you prepared to discover how simple it is?


Because waiting for the water to boil takes up half of the time when boiling eggs, I prefer to utilize a combination of boiling water and steam.

You only need one inch of water in the pot to make steam, and it comes to a boil in a matter of minutes rather than many minutes for a full pot of water.

The steam contained under the lid surrounds the egg and cooks it just as rapidly and evenly as a full pot of water.

You can cook a soft-boiled egg in only six minutes using the rapid steaming method, which is roughly the same amount of time it takes to make coffee or toast a piece of bread.


The following recipe is for large eggs that are still cold from the fridge. Large eggs in the United States weigh around 56-62 grams.

You can apply this approach for other-sized eggs, but keep in mind that the time will need to be adjusted based on the size of your egg.

High elevation, the type of cookware used, and the starting temperature of your egg are all elements that can alter the cooking time.

Start with six minutes for large eggs and gradually increase the time until you have the perfect soft-boiled egg.

  • 5 minutes: liquid yolk with soft, not totally set whites
  • 6 minutes: fully set whites with liquid yolk
  • 7 minutes: set outer edges of the jammy yolk
  • 8 minutes: yolk is partly set
  • 9 minutes: yolk is partly set
  • 10 minutes: yolk is mostly set

I think that 12 minutes is great for a hard-boiled egg with a fully set yolk when using the steaming method. Check out my tutorial for hard-boiled eggs if you prefer to use a full water bath instead of steaming.


Soft cooked eggs in the shell can keep for two days in the refrigerator. Simply repeat the original cooing operation with half the time to reheat the chilled soft-boiled eggs.

In a small saucepot, bring about an inch of water to a boil, then add the egg and steam for 3 minutes instead of 6.


soft-boiled-egg in 5 minutes
Food: How to make soft-boiled-egg
(Source: Love and Lemons)

I find myself adding soft-boiled eggs to practically all of my meals (“put an egg on it!”). From noodles and rice bowls to salads and toast, I use soft-boiled eggs in everything.

It’s like adding a beautifully rich sauce to your dinner when you tear open that liquid gold yolk.


It only takes six minutes to make perfect soft-boiled eggs with crisp whites and liquid gold centers. Use this simple step-by-step technique for consistently excellent eggs.
Beth is the author of Budget Bytes.

Time to Prepare: 4 minutes
6 minutes to prepare
10 minutes in total


1 big cold egg


  • In a saucepot, add 1 inch of water, cover, and bring to a boil over high heat.
  • Once the water is boiling, crack 1 egg (or as many as you’d like as long as they’re in a single layer in the bottom of the pot) into the saucepan directly from the refrigerator.
  • Replace the lid and allow it to boil for another six minutes.
  • Remove the egg(s) from the pot after six minutes and set them in an ice-water bath or run them under cold water until cool enough to handle. Enjoy the peelings!


If you are not going to consume the egg right away, cool it entirely in an ice water bath to stop it from cooking. Otherwise, as soon as the eggs are cold enough to handle, peel them and eat them warm.


  • 1 person serving
  • calorie count: 74.4 kcal
  • Sodium: 64.9 mg
  • Carbohydrates: 0.5 g
  • Protein: 6.2 g Fat: 4.4 g


How to make soft-boiled-egg-time
Food: How to make soft-boiled-egg
(Source: Love and Lemons)
  1. Fill a saucepot halfway with water. Yes, only one inch of water is required. Use the smallest saucepan you have that can hold the number of eggs you’re cooking so they’re all in one layer. I normally only do one or two eggs at a time, but this method works for any number of eggs. Bring the water to a roaring boil over high heat with the cover on the saucepan. Once the water has started to boil, gently place the large egg(s) into the pot. This is easiest to accomplish with tongs or a slotted spoon to avoid scorching your fingertips.
  2. Replace the lid on top of the pot after adding the egg(s) and set the timer for six minutes. The cover traps the steam, which evenly heats the eggs and cooks them swiftly and evenly.
  3. Turn off the burner and move the eggs to an ice bath with tongs after exactly six minutes. Allow the eggs to cool until they’re no longer too hot to handle, or chill them until ready to eat. Simply don’t leave them at room temperature after steaming; otherwise, the yolks will continue to harden due to residual heat.
  4. Tap the egg lightly on a hard surface to crack the shell, then peel it away gently. Because the inside is still liquid and the egg is delicate and unsteady, you’ll need to be gentle. Start peeling at the fat end, which contains an air bubble that separates the shell from the whites and makes it easy to separate them. After removing the shell, give it a short rinse to remove any shell particles.
  5. It’s now time for that magical moment… OMG, the liquid perfection of the runny yolk! *squeal* Just so you can see the amazing results up close… The yolk is fully liquid, while the whites are completely solid. Isn’t that perfect? I feel like I’ve hit the jackpot.