Video How To Make Soft-Boiled Eggs | Family Cuisine

With a just-set white and warm, almost-runny and jammy yolk, soft-boiled eggs are wonderful for breakfast, or served over salads or ramen.

Soft-boiled eggs — those with a just-set white and a warm, almost-runny, and jammy yolk — are wonderful over salads and ramen. They also make a lovely breakfast nestled in an egg cup with some toast on the side. Surprisingly, soft-boiled eggs are made differently than hard-boiled eggs.

While hard-boiled eggs are started in cold water, brought to a boil, and then removed from the heat to finish cooking, soft-boiled eggs are lowered into boiling water and gently boiled until done. The reason for this is that there’s less room for error with soft-boiled eggs — with the drop-into-boiling-water method, you can time the eggs precisely because you know the exact moment they begin cooking. Keep in mind that I use standard large eggs — for smaller or larger eggs, the cook time would need to be adjusted by a minute or so in either direction.

How To Make Soft-Boiled Eggs

Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.

Meanwhile, fill a bowl with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.