How to Make a (Perfect) Soft-Boiled Egg

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.

The Perfect Soft-Boiled Egg
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).

The Secret
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.

The Perfect Soft-Boiled Egg
The Perfect Soft-Boiled Egg


  • 1 to 4 eggs
  • water for boiling

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

11 thoughts on “How to Make a (Perfect) Soft-Boiled Egg”

  1. Hi, There!
    I will try the soft boil recipe ASAP. Meanwhile, there is a cooking tip I came across recently and haven’t tried yet. For well balanced boiled eggs, turn the egg carton upside down the evening before you plan to boil them. This allows time for the yolk to center up. That would be a plus in deviled eggs also. I’ll try both soon!
    You ladies keep on cooking!
    Maryanne Macey
    Marshall, Texas

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