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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soft Boiled Eggs

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2–3 large eggs, depending on appetite
  • Salt (optional)

Method

  1. Bring a saucepan of water to a boil.
  2. Gently add the eggs, and boil for 4–6 minutes (4 minutes for runny yolk, 5 minutes for soft yolk).
  3. Remove the eggs from the water.
  4. Bring water to a boil in a saucepan.
  5. Gently add the eggs, and boil for 1 minute.
  6. Remove the saucepan from the heat, and allow eggs to stand in the hot water for 5 minutes.
  7. Remove the eggs from the water.
  8. Bring water to a rolling boil in a saucepan.
  9. Gently add the eggs, then immediately remove the pan from heat and cover it.
  10. Let the eggs sit for 8 minutes, then remove them.
  11. Bring about 1 inch of water to a rolling boil in a saucepan. You want just enough water to create steam but not evaporate completely.
  12. Gently add the eggs, then cover with a lid.
  13. Let boil/steam for 6–6½ minutes, depending on how runny you want the yolks.
  14. Immediately remove pot from heat, and drain the hot water.