How to Make Perfect Soft-Boiled Eggs
* This post may contain affiliate links to products. If you make a purchase through one of these links Morgan may earn a commission at no extra cost to you.
Soft-boiled eggs are delicious in so many things! I especially like to use them in ramen and breakfast bowls. The past few months I’ve had many people reach out to ask me how I make my soft-boiled eggs and so I’m very excited to share this recipe with you all today! It’s actually incredibly easy and very similar to making hard-boiled eggs. Enjoy! Please let me know how you’re liking this recipe!
Soft-Boiled Eggs Instructions
- fill a stock pot with 3 inches of water, cover, and cook on high until there is a rolling boil.
- add eggs delicately using a silicone pasta server – be careful not to drop them or they will crack
- boil with the lid off for 5-6 minutes
- while the eggs are boiling prepare a bowl of cold water
- after the timer goes off remove each egg one at a time and place it in the bowl of cold water
- after a minute or two gently drain the water from the bowl and fill it up with cold water a second time
- after a minute start to peel the eggs gently
- after the eggs are fully peeled place them on a cutting board and cut them in half
- serve!
Tips: It’s crucial that you boil the water before adding the eggs otherwise the shells will be very difficult to remove. Not all eggs turn out perfect and so my grandmother used to always cook a few extra eggs and eat the ugly ones! If you’re making eggs for a special occasion I would recommend preparing several extras so you get a really pretty result. From my experience about one in every 8 eggs has some type of visual flaw after cooking. (but it still tastes delicious!)
Please share this recipe with a friend ❤️
