Practically any dish can benefit from this recipe for the perfect soft-boiled egg (or this one for perfect hard-boiled eggs). While many a treatise has been written about the best approach, all it takes is boiling water and about 6½ minutes. That’s our perfect number for foolproof soft-boiled eggs with cooked-through egg whites and jammy yolks—if you prefer eggs with a runny yolk, pull them from the pot of water 30 seconds to 1 minute sooner.
A few pointers: Lower cold eggs into already-boiling water. This allows you to track how long they’re exposed to the heat more precisely. Be standing by, slotted spoon in hand, when your kitchen timer goes off and swiftly transfer the eggs from the hot water to an ice bath to immediately cut off their exposure to the heat. The cooking process and timing will work regardless of how many eggs you want to simmer, but if you’re scaling up, use a pot that allows the eggs to cook in a single layer.
The soft-boiled eggs will keep in the fridge for about 3 days, so make a big batch to dole out onto bowls of ramen, salads like this one with rye berries and peppery greens, or toast throughout your week. Feeling like deviled eggs? Skip the hassle of scooping and piping in favor of former BA editor Sarah Jampel’s favorite lazy snack, aioli-topped jammy eggs.
Recipe information
Total Time
25 minutes
Yield
4–8 servings
Ingredients
4–8
Preparation
Step 1
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower 4–8 large eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer cooked eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Step 2
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Rinse in cold water to remove any stubborn bits of shell.
Do ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
Editor’s note: This soft-boiled egg recipe was first printed in March 2017. Head this way for tips on poached eggs, coddled runny eggs with country bread toast soldiers, and more of our favorite egg recipes →
Nutrition Per Serving
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Reviews (200)
Back to TopI seriously must have done something wrong. I made these and cooked exactly 6 and a half minutes as written. Water was boiling, I put down to a gentle boil as they were cooking. My whites weren't quite set around the yolk. Talk about hitting the gag reflex, ew. I love a good gooey yolk but not with a wet white. The outside was firm enough to hold in my hand so I thought it was fine until I cut into it. I must admit that this is the first time I've ever attempted these and I can't say for sure that I didn't mess it up. No offense is meant at all, just an honest review of my experience. That said, this is not the recipe for me.
Anonymous
Tx
7/25/2018
I followed the directions to the T. And got perfect results, my husband is very picky about his eggs. He'll say he's not but I know how his Mom cooked his eggs we talk alot!
Rockinrhonda
South Dakota
11/12/2018
I hurried to the kitchen after I read this. The eggs looked just like your photos! It was perfection.
cdpquilter50
Orange County, CA
11/26/2018
I followed the directions to a T and the yolks of the eggs were way too runny to be considered soft both boiled. Maybe a bit longer than next time.
Anonymous
TX
2/3/2019
Fridge temp and especially egg SIZE are relevant here people. You may have to increase cooking TIME accordingly.
bblickle
Florida Keys
4/12/2019
Recipe should state that eggs need to be at room temp before cooking.
BrettRB
NYC
5/29/2019
Followed the directions as written and had a set white and liquid yolk. Not a good recipe.
Pattie44
6/10/2019