Soft Boiled Eggs
Photo: Michael Matuzak, CC BY 2.0
Soft boiled eggs have a firm white and a yolk that runs the moment you cut in. This entry gives four ways to get there, from a plain boil to a covered steam in just an inch of water. The steam method is the one to try if your eggs come out uneven, because it cooks them consistently. Serve with buttered toast strips for dipping, and add a little salt to the water if an egg cracks.
Instructions
Pick one of four methods, since each gives a set white and a runny or soft yolk and the choice comes down to what suits your kitchen. All four start with a saucepan of water brought to a boil.
For the continuous boil, bring the water to a boil, gently lower in the eggs, and boil them for 4 to 6 minutes. Use 4 minutes for a runny yolk and 5 minutes for a soft yolk, then lift the eggs out of the water.
For the boil-and-stand method, gently add the eggs to boiling water and boil them for 1 minute. Take the pan off the heat and let the eggs stand in the hot water for 5 minutes, then remove them.
For the no-boil method, bring the water to a rolling boil and gently add the eggs. Take the pan off the heat right away, cover it, and leave the eggs for 8 minutes before removing them.
For the steam method, bring about 1 inch of water to a rolling boil. You want enough to make steam without the pan boiling dry. Gently add the eggs, cover with a lid, and let them steam for 6 to 6 and a half minutes, depending on how runny you like the yolks.
When the time is up, take the pot off the heat at once and drain off the hot water. Running the eggs under cold water stops the cooking.
Serve the eggs in egg cups or peeled, with salt if you like. Buttered toast is the usual partner for dipping into the yolk.
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