Soft-boiled eggs are a quick way to cook a low-cost, protein-rich breakfast. In fact, soft-boiled eggs are great any time of day! These taste best when made with farm-fresh eggs purchased at the farmers’ market.
Eggs, as needed
- Bring a pot of water to a rolling boil.
- Have on hand a medium bowl filled halfway with water and a few ice cubes. (When the eggs are done cooking, you’ll submerge them here.)
- Using a large, slotted spoon, lower whole eggs into the boiling water. Keep the eggs in a single layer. (If you are making a lot, make them in batches.)
- Cover the pan with a lid and continue to boil the eggs for 4 minutes and 30 seconds.
- When the eggs are done, remove them from the boiling water with the slotted spoon and place them in the ice water for about 1 minute. You want them to come down to a cooler temperature so you can touch them, yet they should still be warm. (No one wants to eat a cold soft-boiled egg.)
- Place one egg in an egg cup to serve.
- To eat, gently cut the top tip of the egg off with a knife. Use a spoon to scoop out the remaining egg from the eggshell.
This recipe originally appeared on Awake at the Whisk with a joyful story about eating soft boiled eggs at her grandparents’ house. Reprinted with permission.
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