How To Cook a Perfect Soft-Boiled Egg

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How To Cook a Perfect Soft-Boiled Egg is not a recipe, it is more of a cooking method that is too good not to share. The  American test kitchen tested about 1000 eggs to perfect the cooking method of a soft-boiled egg.

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The perfect soft-boiled egg has a firm egg white and soft egg yolk.  Whenever I use the American test kitchen cooking method, my soft-boiled eggs are a home run and cooked to perfection.
The whites of an egg are set at 180 degrees F (82 degrees C), while the yolk will cook through if it gets past 158 degrees F (70 degrees C). Using only a ½ inch of water, the steam coming off the water is a regular, constant 212 degrees F (100 degrees C), allowing the eggs to cook quickly, without giving the yolk time to set up.

Be sure to use large eggs that have no cracks and are cold from the refrigerator.
Because precise timing is vital to the success of this cooking method, it is strongly recommended to use a digital timer.

How To Cook a Perfect Soft-Boiled Egg

How To Cook a Perfect Soft-Boiled Egg

Chef Norbert
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Course Breakfast
Cuisine American
Servings 4 eggs
Calories 75 kcal

Ingredients
  

Instructions
 

  • Bring 1/2 inch water to boil in a medium saucepan over medium-high heat.
  • Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6 1/2 minutes.
    4 large eggs
  • Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds.
  • Remove eggs from pan and serve, seasoning with salt and pepper to taste
    1 pinch sea salt, 1 pinch black pepper, ground

Nutrition

Serving: 1egg | Calories: 75kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 81mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword breakfast
Tried this recipe?Let us know how it was!

Join the Conversation

  1. Wow! I eat softboiled eggs a lot and I was totally SKEPTICAL about this procedure. IT WORKS! I’ll never cook ’em any other way.

    Got any tips for cooking (say) a dozen or two at once?

    1. Norbert Author says:

      Ed, Thanks for the feedback. I don’t think it would be a problem cooking a dozen eggs using that method. However, if you need to cook more, I think it might require a bit more water.
      I haven’t personally tried it for larger quantities.”

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