How to Cook the Perfect Soft-Boiled Egg
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.
Ingredients
- 1 to 4 eggs no more than 4 at a time
Instructions
- Fill a sauce pan with several inches of water (enough to cover the eggs).
- Set the pan over high heat and allow the water to come to a rolling boil.
- Lower the heat and let the water reduce to a rapid simmer.
- Gently lower the eggs into the water, one at a time.
- Cook the eggs for 5 to 7 minutes; 5 minutes for a moderately runny yolk, up to 7 minutes for one that is more set.
- Remove the eggs from the water (using a slotted spoon if you plan to cook more than one batch).
- Run under cold tap water for 30 to 60 seconds.
- Set the egg, upright, in an egg cup or a small bowl or ramekin filled with rice, salt, or dried beans, grains, small gravel (cleaned – of course), whole dried corn . . . use your imagination. If you avoid egg spills, you can use your base over and over again.
- Remove the top by tapping gently with a knife around the top of the egg, or if you are lucky enough to have one, use an egg-cutter.
- Eat the eggs while they are warm, scooping out with a small egg spoon, or buttered crusty toast spears.
- If you are doing more than one batch of eggs, return the water to a rolling boil and repeat from step 3, adding water if needed.
Notes
Several years ago, we spent the summer in Europe. Soft boiled eggs were on the menu every morning. I became addicted to them – and was intrigued as to how they were able to make so many in advance – and keep them warm without over-cooking . Before leaving Germany, we stocked up on egg plates, egg cups, egg spoons – everything we could – so that we could recreate our wonderful breakfast experience when we returned home. . . but no one would tell me the secret of how they kept their eggs just right…..
Well – here’s the secret.
You can make soft boiled eggs in advance, cooking for no longer than 5 minutes. Cool them completely in cold water, and refrigerate, covered until you need them (up to 3 days). Bring them to serving temperature by reheating them in 140 degree water for 30 minutes. – (So, that’s how they did it!) And now you know
