Soft Boiled
A set white with a warm, liquid yolk — the egg at its most luxurious. Best eaten from an egg cup with toast soldiers or draped over ramen.
Step by Step
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Bring a saucepan of water to a full boil over high heat. Unlike hard-boiled eggs, you want to start with boiling water — it gives you more precise timing control.
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Using a slotted spoon or spider, gently lower the eggs into the boiling water one at a time. Lower them slowly to prevent cracking from thermal shock.
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Reduce heat slightly to maintain a gentle boil (not a violent rolling boil — that throws eggs around and cracks them against the pan).
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Set a timer: 6 minutes for a yolk that's mostly liquid with a just-set outer edge. 6.5 minutes for a jammy center. 7 minutes for a yolk that's creamy but not fully liquid.
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Prepare an ice bath while the eggs cook.
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When the timer goes off, transfer eggs immediately to the ice bath for at least 2 minutes. This is non-negotiable — residual heat will continue cooking the yolk.
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To serve in egg cups: tap the top of the egg with a knife and slice off the cap. To peel fully: crack gently and peel under cold running water.