Sometimes a soft-boiled egg with a side of buttery toast makes the perfect breakfast. But, do you know the secret to making perfect soft-boiled eggs? We do (because we’re practically mongeese and we eat a lot of eggs).
So without further ado, here’s how to impress your family, win over strangers and produce the perfect soft-boiled egg.
For Just One Egg
If you’re just making one, get a small saucepan of water (enough water to cover the egg) up to a boil. Once the water’s boiling, pull the egg from the fridge, put it on a spoon, and gently lower it into the water. Set a timer for six minutes. As soon as the six minutes are up, pull the egg, run cold water over it and crack and enjoy.
For More Than One Egg
Get a little bit larger saucepan full of water boiling. Once the water’s boiling, lower the eggs in gently and put a lid on the pot. The water should come about 1/4 to 1/2 way up the sides of the eggs. Follow the same directions as above (timer for six minutes, cold water rinse, and eat).
Temperature and Timing are key. The lid is important when you’re doing more than one egg, because you’re also steaming the eggs. Steam is 212 degrees. If you add more than one refrigerated egg, you’ll lower the water temperature too much. But, if you keep the lid on and the steam in, you keep the temperature stable while you bring the water back up to boiling.
- 1 to 4 eggs
- water for boiling