Topping practically any dish with a perfectly cooked egg makes it that much better, which is why we have this soft-boiled egg recipe memorized (for hard-boiled eggs, look over here). While many a treatise has been written about how to master this skill, all it takes is boiling water and six and half minutes—that’s the magic number for foolproof, perfect soft-boiled large eggs with cooked-through whites and firm but jammy yolks that you can add to bowls of ramen, salads like this one with rye berries and peppery greens, or toast. And, as former BA editor Sarah Jampel proclaims, “there’s no lazier, more impressive snack than aioli-topped jammy eggs.”
Lowering eggs into boiling water allows you to more precisely track how long they’re exposed to the heat. Notably, in this soft-boiled egg recipe, you don’t have to wait for the eggs to come to room temperature before cooking them. You can take them out of the fridge and lower them (carefully!) straight into the pot. Just remember: The eggs will continue to cook if you don’t cool them immediately in a bath of cold (preferably ice) water. This will also make them easier to peel and eat.
These eggs will keep in a sealed container in the refrigerator for three days, so making a batch is good planning. Once you get used to having them on hand, you’ll never go back.
Editor’s note: This recipe was originally published in March 2017.
Recipe information
Yield
4–8 servings
Ingredients
Preparation
Step 1
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer 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.
Do Ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
