Whether you want your soft boiled eggs to be runny or jammy, this method is fool-proof and perfect for adding eggs on top of rice, pasta, salads and much more.
- Serves:
- 1
- Prep Time:
- 5 min
- Cook Time:
- 3 min
Ingredients
Nutrition Facts
- Calories
- 148
- Fat
- 11 g
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Carbohydrate
- 2 g
- Fibre
- 0 g
- Sugars
- 0 g
- Protein
- 12 g
- Sodium
- 132 mg
- Water
- 2 eggs
- Salt and pepper, to taste (optional)
Instructions
-
Bring about 4 inches (10 cm) of water to boil in a saucepan over high heat; reduce heat to simmer. Using a slotted spoon, gently lower eggs into water; bring water back to simmer.
-
Cover saucepan with a lid, and simmer eggs gently for 6 to 7 minutes (large eggs).
-
Drain water from the saucepan or remove eggs from water with a spoon. Rinse eggs under cold water or briefly transfer to a bowl filled with cold water and ice cubes until eggs are just cool to the touch.
-
Peel eggs and cut in half to serve on toast, ramen or on a salad.
Notes
Variations
- For these serving suggestions, eggs should be cooked for at least 4 minutes, cooled slightly, then peeled.
- Spread split and toasted bagel with cream cheese and top with slices of soft boiled eggs.
- Top toasted waffle with fork-mashed soft boiled eggs and drizzle with maple syrup.
- Place slices of soft boiled eggs onto warm flour tortilla. Garnish with shredded cheese, roll up and serve.
- If cooking more than two eggs, the eggs should fit in the saucepan in a single layer.
- Eggs cooked in the shell are often referred to as "boiled", but they should not be boiled. Cooking technique and accurate timing are the secrets to perfect soft boiled eggs. Boiling the eggs might cause the shell to crack, or overcook the egg, making it tough, rubbery and dry.
