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Soft-boiled egg freshly cooked, served for breakfast.
A perfectly cooked soft-boiled egg with a set white and a glorious runny golden yolk.

Perfect soft-boiled eggs

Author: Flavelo
Recipes Quick Meals
Soft-boiled egg is a textbook example of temperature control. Egg white solidifies (coagulates) at approx. 60-65°C, while yolk creams at slightly higher temp, 65-70°C. The goal is for white to be set, but heat not to reach yolk enough to harden it.
🕒 Prep Time 2 mins
🍳 Cook Time 6 mins
⌛ Total Time 8 mins
🍽️ Servings 2 servings
🔥 Calories 140 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Spoon (for putting egg in water)
  • Timer
  • Bowl of cold water

Allergen Information

⚠️ Eggs

Instructions

1 ✓

Boil water with salt in a saucepan. Enough water to cover eggs.

Tip: Hot start makes later peeling easier.
2 ✓

When boiling, lower heat to simmer. Gently lower eggs in with a spoon.

Tip: If water boils hard, eggs knocking together might crack.
3 ✓

Start timer: cook exactly 6 minutes (Medium egg) for runny yolk and set white.

Tip: Timing is critical. 5 mins: very runny white. 6 mins: perfect soft-boiled. 7 mins: creamy yolk (jammy egg).
4 ✓

Immediately remove eggs and put in ice-cold water for 1 minute.

Tip: This 'shocking' stops cooking process. If left in heat, they become hard-boiled from residual heat.
5 ✓

Serve in egg cup, top knocked off, or carefully peeled.

Tip: Dipping with toast (soldiers) is the real deal.

Recipe FAQ

Why did egg crack?
Heat difference between fridge-cold egg and hot water was too big, or it hit pot bottom too hard.
Why can't I peel it?
Egg was too fresh (pH makes membrane stick to white), or you started in cold water. Hot water start shocks membrane, separating it from white.

Ingredients

  • 2 pcs Eggs (Medium)
  • 500 ml Water
  • 1 pinch Salt