A great soft-boiled egg should have a firm yet soft – almost custard-like white and a warm, mildly runny yolk. A yolk that is nearly set is also acceptable. It is, after all, a matter of personal preference.
My favorite, method for making soft-boiled eggs is a technique that works best in small batches of one to four eggs at a time. I call it my Fail-Safe French method. Using this method, you can use eggs right out of the refrigerator. No need to bring them to room temperature before cooking.
I also have a great method for making them in larger batches. Simply follow my directions for the perfect hard-boiled egg – only let the eggs set for 6 minutes instead of 12. This method is not as consistent. . . You may have to test it a few time to find the timing for your eggs to be set the way you like them. The benefit of this method is that you can do large numbers at a time – as long as the eggs are in a single layer.
We will start with my favorite, the small batch method.