Soft boiled eggs make for a quick, easy and delicious way to enjoy eggs while adding protein to your daily nutrition. The soft, custardy yolk provides a rich, creamy contrast to the tender, cooked white, making them a perfect addition to any breakfast, brunch, lunch or dinner. It’s so simple to “put an egg on it,” as they are extremely versatile and can be used in a variety of dishes, from a toast topper to salads, rice and even soups. There’s also a range of doneness for soft boiled eggs, from the classic runny yolk with toast soldiers, to the jammier style of yolk that we love with ramen. Download our handy Egg Timer app and never over boil your eggs again!
Things You'll Need
- Pot with lid
- Slotted spoon
- A bowl of ice water (optional)
- Egg cups (optional but definitely preferred!)
Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs.
Over high heat bring your eggs to a rolling boil.
Remove pot from heat and cover with a lid. Let stand for 3-4 minutes for a traditional soft boiled egg, which will have a set white and a warm but runny egg yolk. For a more set white, but still with runny yolk, let eggs sit for 5 minutes. For a jammy or more spreadable yolk, let eggs sit for 7-8 minutes.
Using a slotted spoon gently lift your eggs out of the water and let cool slightly before serving. We recommend transferring them to an ice bath for at least a few minutes, but if time is of the essence, it’s ok to skip this step and rinse them under cold water to save a few dishes.
- Use a sharp knife to gently tap the top of the egg off. Place in an egg cup, sprinkle with a little salt and pepper and serve with toast cut into strips or “soldiers” for dipping. If you have tiny egg spoons, even better!
- If you prefer a less runny or “jammy” yolk let the eggs sit for 7-8 minutes. Jammy eggs have a yolk that is slightly more set, or “spreadable,” making them perfect for soups and snacks.
- For eggs that will be not be eaten right away run under cold water for several minutes to cool and prevent further cooking.
- Keep soft boiled eggs in their shell in an air-tight container for up to 2 days.
Frequently Asked Questions
Can I make soft boiled eggs in the microwave?
Soft boiled eggs are simple to make, and believe it or not, they can be made simpler with the convenience of a microwave. Our Microwave Egg Cooker is a quick and easy way to make eggs in a hurry or you can also use a ramekin or a mug. Simply spray whatever your microwave vessel is with cooking spray and sprinkle a few grains of salt on the bottom (salt attracts microwave energy and helps to cook the egg more evenly). Break an egg into the container and pierce the yolk and the white with a fork four or five times. Cover the bowl with plastic wrap, leaving a small area for venting. For more info visit our section microwave eggs.
Can I make soft boiled eggs in advance for meal prep?
Yes, soft boiled eggs can be made ahead of time. Just make sure to store them in the refrigerator and consume them within 2 days. When it comes time to serve, give them a gentle warm-up in a bath of hot water so they're ready to be served at the perfect temperature. Just take care not to overcook them or you'll lose that perfect velvety centre.
What are some ways to serve soft boiled eggs?
There's a million ways to enjoy a soft boiled egg. Soft boiled eggs are often served in an egg cup and eaten with a spoon or toast, but they turn any salad into a main course, make ramen richer, or add to a creamy pasta dish. For more ideas, check out our Soft Boiled Eggs recipe section.
How do I peel a soft boiled egg without damaging the yolk?
Take your time at this stage. Start by tapping the egg lightly to fracture the shell, then begin to roll it back and forth in the palm of your hands. The key here is to be gentle. Carefully peel away the shell, starting from the wide end where the air pocket lies. If the shell starts to stick to the white, try running it under cold water while you peel. But be careful not to damage that precious yolk!