Perfect Soft-Boiled Eggs
This easy technique from Cook's Illustrated demonstrates how to cook perfect soft-boiled eggs.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
- 1-6 large or extra large eggs (use more or less as needed)
- salt and ground black pepper to taste
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.
This technique is scaleable, but don't stack up the eggs. Make sure they're in a single layer in the pan.
This technique was shared in the January/February 2013 issue of Cook's Illustrated
Calories: 78kcal | Carbohydrates: 0.6g | Protein: 6g | Fat: 5g | Saturated Fat: 1.6g