Soft-Boiled Eggs with Runny Yolks
Soft-boiled eggs are cooked whites with creamy, runny yolks—ideal for toast soldiers or ramen. Timing is essential.
Method:
- Bring a pot of water to a gentle boil.
- Carefully lower room-temperature eggs into boiling water using a spoon.
- Cook 5–6 minutes for a very runny yolk, 7 minutes for a slightly set rim and creamy center.
- Transfer eggs immediately to an ice bath for 1–2 minutes to stop cooking, then peel or crack open.
Tips:
- Start timing once the water returns to a simmer after adding eggs.
- For consistent results, use eggs of similar size and temperature.
- Serve warm on toast or halved over salads and grain bowls.
Soft-boiled eggs add richness and a silky texture to many dishes and are simple once you master the timing.