Perfect Soft-Boiled Eggs ~ Savory Simple ~ www.savorysimple.netPerfect Soft-Boiled Eggs

You may have heard me mention before that I’m a bit obsessed with the geniuses behind Cook’s Illustrated and America’s Test Kitchen. Every recipe and technique I’ve tried from them has been fantastic. My recipe for banana bread muffins was adapted from one of their cookbooks as was my slow cooker meatballs and marinara recipe. Cook’s Illustrated is the most valuable cooking magazine in so many ways. Each issue is an absolute treasure trove of knowledge. They share not only recipes but tips, product reviews and extensively tested techniques. Last week I tried their technique from the January/February 2013 issue for making perfect oven-roasted shrimp and they were perfection.

The same issue had several pages dedicated to the challenge of preparing perfectly soft-cooked eggs.

Perfect Soft-Boiled Eggs ~ Savory Simple ~ www.savorysimple.net

How do you get perfectly set whites while achieving runny yolks?  And is it possible to create a scalable recipe that will have the same instructions regardless of whether 1, 4 or 6 eggs are used?  The reason this is complicated is because egg whites must reach 180 degrees F in order to set while the yolks must stay below 158 degrees F in order to stay runny.  This presents obvious challenges because it’s very easy to either overcook the yolks or undercook the whites.

After soft-boiling more than 1000 eggs in their test kitchen they discovered the perfect technique. The key is steam. The problem with the traditional method is that cold eggs cool down the boiling water. So the more eggs you add, the longer it takes to cook them properly. But steam will stay at 212 degrees F regardless of how many eggs are added to the pot! Kind of genius, right? It works like a charm every time; fully set tender whites and rich, runny yolks. You can use a steamer if you have one but it’s also easy to apply this technique with a standard saucepan and cover. I like to serve these eggs sliced lengthwise on salads or in an egg cup with toast or steamed asparagus.

Perfect Soft-Boiled Eggs ~ Savory Simple ~ www.savorysimple.net

 

Perfect Soft-Boiled Eggs
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • large or extra large eggs
  • salt and pepper
Instructions
  1. Add ½ inch of water to a saucepan and bring the water to a boil on medium-high heat.
  2. Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
  3. Cover and allow the eggs to steam for 6½ minutes.
  4. Run cold water into the pan for 30 seconds. Peel and serve.
Notes
This technique was shared in the January/February 2013 issue of Cook's Illustrated

 

More egg recipes:

Savory Simple – Baked Eggs and Chorizo
Savory Simple – Baked Eggnog Doughnuts with Eggnog Rum Glaze
Very Culinary – Apricot Curry Deviled Eggs
Joy The Baker – Onion and Ricotta Frittata 
Simply Recipes – Huevos Rancheros

Don't miss future updates from Savory Simple! Subscribe to new recipes by email. You can also follow me via RSS, Facebook and Twitter.

Comments

  1. When I cook eggs usually it’s a matter of luck, so thank you for sharing :)

  2. I love Cook’s Illustrated too. I love the detailed descriptions and how you can count on their recipes to work out every time. I think they are a little too wordy and detailed for a lot of people, which is a real shame.

  3. I’m in love with the ATK folks too! So rarely do I try a recipe from them that isn’t great. These soft-boiled eggs look amazing, wish I had a few for breakfast :) Gotta try this technique!

  4. I’m in love with the ATK folks too! So rarely do I try a recipe from them that isn’t great. These soft-boiled eggs look amazing, wish I had a few for breakfast :) Gotta try this technique!

  5. This is genius! Thanks for sharing. I also love Cooks’ Illustrated; it’s so interesting reading their explanations of why their techniques work and learning more about kitchen science! I just had some badly overdone soft-boiled eggs at a brunch spot recently, so I will have to give these a try to make up for that experience.

  6. Cook’s Illustrated and ATK are the best! Thanks so much for sharing this – can’t wait to try this method!

  7. Man do those look perfect! Thanks for the how to!

  8. I tried to soft-boil eggs once, and it didn’t work out. I will definitely try this method–it almost seems too simple though! :)

  9. That is the perfect egg!! And your photos… my oh my… I’m coming over for some lessons!!!

    I am also obsessed with America’s Test Kitchen…I looooove everything about it!

  10. My relationship with eggs is shaky at best (unless they’re going into cookie dough!). I keep running into breakfast-y egg recipes – maybe it’s a sign? :D

    This is absolutely gorgeous, Jen.

  11. This sounds so unique, I just have to give it a try! Love Cook’s Illustrated! Their recipes and tips never fail me :)
    Gorgeous photo, Jen!!

  12. Hu-yeah.

  13. Oh yeah – this looks so good! Have you ever watched the Cooks Illustrated shows though? I want to tie that guy’s hands behind his back!

  14. I love cooks illustrated so much that when I put a “time capsule” together for the year my daughter was born, I put in a CI for them month she was born. I’m sure she’ll roll her eyes some day!
    I love soft boiled eggs, I just wish they were easier to peel. I’ve tried to vinegar trick, but it doesn’t seem to do much.

  15. Jen,
    My mom used to fix me ‘dippy eggs’ with buttered toast sliced into thin strips alongside the egg cup. Thanks for the memory, and the technique!

  16. Jennifer, I’ve always loved old movies where the star whacks open a perfectly soft-boiled egg (preferably served on a silver tray during breakfast on the veranda) — now I’ll be able to duplicate that scene. :) Your photos are exquisite. One of my favorite cookbooks is “The Yellow Farmhouse Cookbook” by Christopher Kimball. I don’t think egg whacking (or properly cooking a soft-boiled egg) was included in that tome. Many thanks!

  17. This is great, Jen! I’ve been needing a new way to cook my breakfast protein. Cook’s Illustrated and America’s Test Kitchen is amazing, I agree. I think all of their recipes and instruction are perfect! :) My fave of theirs is the lean meatloaf.

  18. Thanks for sharing this method! I’ve never tried this before because I figured I’d probably do it wrong! Yay!

  19. What a great post… my Mom made me soft boiled eggs growing up, and excited to try! Also, LOVE the first photo… all are great, but wow, incredible!

  20. This may seem like a dumb question but when you say lay the eggs down and then steam for 6.5 minutes – do you mean the burner has been turned off at that point or it’s still on? I know Martha Stewart has a method of putting the eggs in boiling water, letting them boil for 1 minute, covering, shutting off heat, and letting them sit there. Don’t quote me on the exacts, but that’s her general idea. With the CI method, after you put the eggs in and cover the pot, do you still keep the burner on? 6.5 mins of a covered boil would seem far too long to me. But LMK!

    • I leave the burner on the entire time! I make sure the heat isn’t all the way on high, though, because there’s so little water that it could potentially evaporate if the heat isn’t slightly down. But the water that’s in there will say at 212 and so will the steam area. Even cooking! 6 1/2 minutes sounded long to me but it works.

  21. Your eggs look perfect!

  22. Mmmm now I am craving soft boiled eggs!

  23. Your photography is stunning. I am one of the rare foodies that doesn’t care for runny yolks – but you make them look so appetizing I would probably eat them!

  24. Mind blowing photography!! The details on the eggs and shells are impeccable! Thanks for the soft boiled eggs tips. Would give it a try soon!!

  25. I read this article too! I’ve made my soft-boiled eggs using this method two or three times since and they’ve turned out perfectly. Before this, my soft-boiled eggs were always inconsistent. Your pictures are gorgeous too!

  26. That’s the shortest recipe write up ever ;) Great pics and when I was a little one we would call the slices of toast used to dip in the yolk, soldiers! Loved it..

  27. Perfect recipe! I love a good soft boiled egg… there’s something so elegant about it, but they’re SO simple to make. Thanks for sharing!

  28. Call me cray-cray, but I have never had a soft-boiled egg before! If it isn’t scrambled, over easy or hard-boiled, I guess I don’t know it exists haha. I’m SO BORING IT HURTS. But this looks fantastic and so gooey and rich.

  29. I eat eggs all the time and have been wanting to try soft boiled forever. I’ll have to give this method a shot!

  30. This looks like absolute perfection.

  31. I’m not a yolk fan but thats just plain gorgeous!

  32. I love ATK too, and read the same article. Been cooking the eggs as suggested ever since. Foolproof! Love your blog, BTW!!

  33. Is there anything better than a soft cooked egg?? I don’t think so. Beautiful picture. My biggest problem when cooking soft-boiled eggs is peeling them. Despite running them under cold water or putting them in ice water, I still never can get them to peel perfectly. Any tips?

  34. Beautiful photography, simplicity at it’s finest.

  35. The most simple things, excellently executed, are often the most satisfying and rewarding, aren’t they?

  36. at last!! thank you!

  37. Pelikan says:

    To the egg-peeler-questioners– the secret is: don’t peel a soft boiled egg! Stand it up it in an egg cup and use a butter knife to behead it, as we say in Berlin. Then have at it with a spoon. If you don’t have an egg cup, try a shot glass. If you don’t have a shot glass, just tap the egg down a little hard on the table, with the wide end down. That should crack the shell on the bottom, and flatten the bottom enough so it stands on its own. Then behead it and grab your spoon.

    Some people peel it and dump the whole thing in a bowl and cut it up and eat the resulting mess– to each his own, but that is not for me.

  38. Mister E says:

    i never have made a soft boiled egg before.. i searched several recipes before settleing on this one . it seemed the best most thought out recipe. i tried it.. n my very first time it turned out just as it should looked just like pictures, for never having eaten one or cooked one before i was impressed at how delicious it turned out to be. thank you.. now i just need an egg cup instead of a small glass stuffed with an inverted paper towel cone to hold my egg

  39. michael says:

    Followed these instructions to the letter. Yolks are overlooked and disappointingly cakey. The theory and photos are arresting, but in practice this didn’t deliver.

  40. NO! With your method, the eggs crack. Place 2 refrigerated eggs in a saucepan of cold water. Turn on heat to high and set timer for ten minutes. Drain and run cold water over the eggs for about a minute. Perfect soft-boiled eggs.

    • Did you actually try this method or are you making an assumption? I have never once had an egg crack and I prepare them like this on a weekly basis.

      • Six out of ten times refrigerated (or even room temperature) eggs will crack when placed in boiling water. Now your water is all runny with escaped egg gunk. I get so angry and have to dump it out and try again. Now I have hit on the answer and it works: Put two refrigerated eggs in a saucepan, add cold water to cover, turn on heat to high and set timer for ten minutes for extra large eggs. Perfect soft-boiled eggs. It works every time. You may have to subtract time for smaller sized eggs. Set timer for 20 minutes for perfect hard-boiled eggs.

        • Henry, I am so happy to hear that you’ve found a method that works for you! Since none of my eggs have EVER cracked while using my method I will continue to do it my way. Happy cooking!

  41. I love ATK – this is the perfect soft boiled egg recipe! Thanks for sharing! I couldn’t find my mag!

  42. Do you turn off the heat, or continue with the heat ? What do you mean steam the eggs ?

    • No, leave the heat on. The water in the pan will continue to create steam from the heat. That steam will stay at 212 degrees which is the perfect temperature for cooking the eggs. The problem with a pot full of water is it will get colder if you add the eggs. This method allows you to cook the eggs for the same amount of time regardless of whether you’re cooking one egg or five. Make sense?

  43. I would like to use a fresh egg, but every recipe talks about using cold eggs. I guess I’ll experiment…but if you know how to adjust for this, please let me know!

  44. I used this recipe this morning. It was perfect!! I’ll be doing this a lot more. Thank you!!

  45. I’ve always wanted to know how to make perfect soft-boiled eggs and now I know! Thank you! :)

  46. How would you do this in a steamer? *complete newbie*

  47. I would like instructions for how long to steam the eggs if you don’t get the water boiling first. That is if you just use tap water (ours is about 70F) and put the eggs in straight away. If I just put the eggs in the water in this fashion it takes exactly 10 minutes on high heat to get the perfect soft boiled egg. I wonder if steaming will be different.

  48. I tried this following the exact directions and it didn’t work. =( Still had runny whites. BAck to the drawing board.

  49. You are indeed a treasure Jennifer. At lasy a fool-proof way to cook eggs perfectly. I have in the past left it to the hubby to time the eggs – it avoids that look if I do it and the eggs are not runny enough (which is usually the case). Thanks so much. PS. Love the images :)

  50. I always loved these when I was a kid, what am I talking about – I still do! Easy and delicious !

  51. Jean Thompson says:

    Goodness, If I boiled eggs for 1o minutes, they would be hard boiled. I am anxious to try this soft boiled recipe. My mother was from England and I know they are big on soft boiled eggs there. All of us kids have silver egg cups from when we were babes. I love soft boiled eggs.

  52. Love to cook says:

    I grew up in England where we are raised on boiled eggs and toast’ soldiers.’ I can’t believe they wasted 1,000 eggs like that and they never realized that the answer is to bring the eggs to room temperature first. Boil enough water to cover them then cook a small egg for three minutes, a large egg for four minutes and an extra large egg for five minutes. Perfect every time.

  53. Tried this method and it worked perfectly. Just to be on the safe side and may not have been necessary, i did put a pinhole in the large end of the eggs which I always did with my old method of putting them in a full pan of boiling water to keep them from cracking. The eggs using your method turned out absolutely perfect at 6 minutes. Thanks for sharing a new method for me to use to have perfectly soft boiled eggs.

  54. this worked wonderfully! but next time I think i would only run it under cold water for about 15-20 secs., they were not real hot

  55. I use this method (Cook’s Illustrated subscriber, well worth it) and it works perfectly every time. I wanted to acknowledge that if it doesn’t work for you, it might be that your cookware doesn’t conduct and distribute heat very well (I use All-Clad and Mauviel). An investment in good cookware (that will last a lifetime) is an investment in a better life!

  56. Grace Plata says:

    I just tried out this method and and my oh my what a huge difference this makes! My eggs were perfect! I wasn’t fond of them growing up as my mother always made them too runny but I enjoyed watching my sister gobble them up as if they were the best thing in the world. Now I can actually partake in enjoying them as much as my sissy did! Thank you!

  57. Celeste Vargas says:

    I saw that episode of ATK and have been enjoying perfectly gooey soft-boiled eggs since then!

Speak Your Mind

*