Do you love a soft-boiled egg with a delicate runny yolk? So do I! This foolproof technique from Cook’s Illustrated demonstrates how to make soft-boiled eggs perfectly every single time. As it turns out, the trick is in the steam.
I’ve mentioned 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 a valuable cooking magazine in so many ways. Each issue is an absolute treasure trove of knowledge. They share not only recipes but also tips, product reviews and extensively tested techniques.
Recently 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 how to soft boil an egg. It’s a skill I struggled with for years when I was first learning to cook.
The Science Behind Soft-Boiled Eggs
How do you achieve perfectly set whites while maintaining runny yolks? Is it possible to create a scalable recipe that has the exact 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, as 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 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.
How to Soft-Boil an Egg
This tried-and-tested method will result in perfect soft-boiled eggs every single time. To make a soft-boiled egg, add 1/2 inch of water to a medium saucepan and bring to a boil.
Use tongs to take eggs directly from the refrigerator and lay them at the bottom of the saucepan. Cover the saucepan and let the eggs steam.
After the eggs have finished steaming, run cold water into the pan to prevent the eggs from cooking further.
The cook time for these soft-boiled eggs is exactly 6 1/2 minutes. You’ll need to set a timer, and try not to wander too far from the stove. As soon as the timer goes off you need to immediately rinse the eggs in cold water. If you fail to do this, the eggs will continue cooking and may go past the soft-boiled stage.
How to Peel
The easiest way to peel a soft-boiled egg is to gently crack it all over with a spoon. Use your fingers to peel the eggshell off, beginning at the fattest part of the egg.
If you’d like to avoid peeling the egg altogether, cut the top off and scoop the insides out with a spoon. Or dunk a piece of toast into the gooey egg yolk and enjoy your eggs that way.
Recipe Tips
- Be very gentle when placing the raw eggs in the saucepan. You don’t want to accidentally crack an egg!
- Once the raw eggs have been placed in the saucepan, do not adjust the heat level whatsoever.
- You can add as many eggs into the saucepan as you’d like, but make sure to cook them in a single layer. If you stack the eggs, you won’t achieve the same results.
Serving Suggestions
I like to serve soft-boiled eggs sliced lengthwise on salads (such as this Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette), or in an egg cup with toast or steamed asparagus. Soft-boiled eggs are also delicious atop bowls of ramen, savory oatmeal, and fried rice.
More Easy Egg Recipes:
You should also check out my Ramen Eggs, Bacon, Egg, & Cheese Quiche, Swiss, Mushroom, & Spinach Frittata, Asparagus Egg Tart, and Tomato Feta Egg Tart.
Perfect Soft-Boiled Eggs
Ingredients
- 1-6 large or extra large eggs (use more or less as needed)
- salt and ground black pepper to taste
Instructions
- Add 1/2 inch of water to a medium or large saucepan, and bring the water to a boil on medium-high heat.
- Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
- Cover and allow the eggs to steam for 6 1/2 minutes. Do not adjust the heat level.
- Run cold water into the pan for 30 seconds to halt the cooking process. Peel and serve immediately.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Marta says
When I cook eggs usually it’s a matter of luck, so thank you for sharing :)
Nicole says
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.
Tracey says
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!
Tracey says
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!
atoastandtea says
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.
Marie says
Cook’s Illustrated and ATK are the best! Thanks so much for sharing this – can’t wait to try this method!
Tieghan says
Man do those look perfect! Thanks for the how to!
Michelle says
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! :)
Kate says
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!
Valerie says
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.
Anna says
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!!
Bev says
Hu-yeah.
Donalyn says
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!
Jackie says
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.
Willy Wheeler says
Try using older eggs, they tend to peel easier than freshly bought.
Kirsten says
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!