How To Cook a Perfect Soft-Boiled Egg is really 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.
The perfect soft-boiled egg has a firm egg white and soft egg yolk. Every time 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). With using only a ½ inch of water, the steam coming off the water is a regular, constant 212 degrees F (100 degrees C), and allows the eggs to cook really 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
- 4 large eggs
- 1 pinch sea salt
- 1 pinch pepper
- 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 taste1 pinch sea salt, 1 pinch pepper
Nutrition information is calculated using an ingredient database and should be considered an estimate