Perfect Soft-Boiled Eggs with Toast Soldiers
Learn how to make soft-boiled eggs with tender whites and a warm, runny yolk every time. Serve them with crisp toast soldiers for a quick breakfast, brunch, or simple protein-rich snack.
Servings1 Portions
Prep Time2 Mins
Cook Time7 Mins
Difficulty
Easy
Ingredients
1
- large free-range eggs, room temperature2
- toast, to serve2 slices
Step-by-Step Instructions
01
Fill a medium saucepan with enough water to cover the eggs by at least 1 inch. Bring the water to a full boil over medium-high heat.
02
Use eggs that are close to room temperature to reduce cracking. Gently lower the eggs into the boiling water with a spoon, one at a time, so they do not hit the bottom of the pan.
03
Set a timer for 4 to 5 minutes for very runny yolks, or 6 to 7 minutes for softly set yolks. For eggs you plan to peel, immediately transfer them to a bowl of cold water for 2 to 3 minutes to stop the cooking.
04
Serve the eggs in egg cups with toasted bread cut into strips, or peel and halve them for salads, grain bowls, or toast.
Chef's Tips
For fewer cracked shells, avoid adding fridge-cold eggs straight to boiling water; let them sit at room temperature for 10 to 15 minutes first. An egg pricker can also help release pressure from the shell. Timing can vary slightly with egg size and starting temperature, so use 6 minutes as a reliable starting point for large eggs with soft, jammy yolks.
