Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Why we Love Soft Boiled Eggs
Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?
How Long Does it Take TO Soft Boil an Egg?
The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk. The long answer is that the time for soft boiled eggs also depends on the size of your egg and the technique used to boil the egg.
The recipe below is formulated for large eggs that are still cold from the refrigerator. In the U.S. large eggs weigh approximately 56-62 grams. You can use this method for other-sized eggs, just be aware that you will need to adjust the time up or down, depending on the size of your egg. Other factors that may affect the cooking time include high elevation, the type of cookware used, adding the egg to cold water vs. hot water, and the starting temperature of your egg. Start with six minutes for large eggs and adjust the time until you find the exact amount of time needed to achieve your perfect soft-boiled egg.
The diagram above shows how long to cook large eggs (cold) to achieve soft or hard boiled eggs and everything in between.
- 3-5 minutes: liquid yolk with soft, whites not fully set
- 6 minutes: liquid yolk with fully set whites
- 7 minutes: jammy yolk with outer edges set
- 8 minutes: half set yolk
- 9 minutes: half set yolk
- 10 minutes: mostly set yolk
Using the steaming method, I find 12 minutes to be perfect for a hard boiled egg with a fully set yolk. If you prefer to use a full water bath instead of the steaming method, check out my tutorial for hard boiled eggs.
How to Boil Eggs Fast
Half of the time spent when boiling eggs is just waiting for the water to boil, so I like to use a combination of boiling water and steam. To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes instead of several minutes for a full pot of water. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water. The quick steaming method allows you to cook your soft-boiled egg in just six minutes, or about the amount of time that it takes to start making your coffee or toast a piece of bread.
If you want to see how to make soft or hard-boiled eggs using a full pot of water, check out my tutorial for how to make hard-boiled eggs.
How to Make Perfect Soft Boil Eggs – Step by Step Instructions
Add one inch of water to a sauce pot. Yes, you only need ONE INCH of water. Use the smallest pot you have that will house the number of eggs you’re making, so they’re in a single layer in the pot. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs. Place a lid on the pot and bring the water to a rolling boil over high heat. Once boiling, gently place the large egg(s) into the pot. Tongs or a slotted spoon makes this easier to do without burning your finger tips.
After adding the egg(s) to the pot, put the lid back on top, and set a timer for six minutes. The lid holds in the steam, which surrounds the eggs with even heat, cooking them quickly and evenly.
After exactly six minutes, turn off the burner, and use the tongs to transfer the eggs to an ice bath. Allow the eggs to cool until they’re no longer too hot to handle, or let them sit in the ice bath until you’re ready to eat. Just make sure you don’t let them sit at room temperature after steaming, otherwise they will continue to cook with their residual heat, and the yolks will continue to solidify.
Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Begin peeling on the fat end, which often has an air-bubble that separates the shell from the whites, and makes an easy spot to separate the two. Give it a quick rinse after removing the shell to get rid of any shell fragments.
And now it’s time for that magic moment… OMG the runny yolk is liquid perfection! *squeal* Just so you can see a close up of the awesome results… The whites are completely solid and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.
How to Make Perfect Soft Boiled Eggs
Servings 1Ingredients
- 1 large egg, chilled
Instructions
- Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
- Once boiling, add an egg (or however many you’d like as long as they are in a single layer in the bottom of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
- After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
How Long do Soft Boiled Eggs Last?
Soft boiled eggs in the shell will last in the refrigerator for about two days. To reheat the refrigerated soft boiled eggs, just repeat the initial cooing process with half the time. Bring about an inch of water to a boil in a small saucepot, add the egg, and let steam for 3 minutes instead of six.
What to Serve with Soft Boiled Eggs
Soft boiled eggs go well with so many different foods that I find myself adding them to almost all my meals (“put an egg on it!”). I add soft boiled eggs to everything from noodles and rice bowls to salads and toast. When you break open that liquid gold yolk is like adding a deliciously rich sauce to your meal. Here are a few recipes where a soft boiled egg can really take your meal to the next level:
First time I was ever able to properly cook a soft boiled egg! My toast thanks you. I will also try your veggies for breakfast suggestion, which makes so much sense for someone who is trying to return to lower carb ways.
Can’t wait to try this method. I’ve never been able to get it right. My Grandparents are from Ireland and soft boiled eggs in an egg cup was my Banny’s go to breakfast.
Going to give it a go tomorrow morning.
Amazing!
Best soft cooked eggs ever.
Thank you..
They came out perfect. I have vintage soft-boiled egg holders from my mom. Thank you!
Thanks to the recipe, Boiling eggs is like a piece of cake for me right now. It’s so good!
I’ve made this many times and it always turns out perfectly! I am so grateful for your different cooking times per egg softness.
These are soft boiled eggs Matthew. They’re supposed to be runny. I’m sorry you have an apebrain.
Sure method to get cracked shells!!
Yep – that just happened to me! Next time I’ll let the egg sit out of the fridge for a few minutes before adding it to the boiling water.
H0w do you keep the eggs from cracking when you put them in boiling water? No matter how gentle I pull in the water they still crack.
Honestly, I’ve never had one crack ever, so I’m not sure what might be causing yours to crack. Perhaps it’s the thickness of the shell? I’ve noticed that some brands are super thin-shelled.
Worked perfectly
I love this method of soft boiling eggs, works great. As to the peeling of eggs, I have found that the fresher the eggs, the harder to peel. I wait at least 2-3 days to boil eggs for any use. I usually get about half of shell off and easily scoop out rest of soft boiled egg, cleanly, from shell. When young, my mother always took at least half dozen eggs out of boiling water for soft boiled. All dyed same color to identify them.
Perfect with following directions
Made for the best/easiest 1st timer here too.
I love soft boiled eggs and this is by far the easiest recipe that I have ever used. I like my eggs a bit softer than the recipe and I changed the time to 5:45 seconds and the eggs are beautifully done. I ice bath my eggs after steaming to cool them and the peel comes off easy.
Flawless indeed. I always struggled with various methods for a soft boiled egg when it comes to refrigerated eggs. This is a life changer. Thank you. Cheers!
FINALLY found a recipe that really works to make soft boiled eggs. Thank you!
Extremely easy and fool proof. I did six eggs no problem. The only hard part is that I’m not very good at peeling. Any suggestions?
The peeling bit is a mystery to me because I so very rarely have an issue with the peels coming off like people say they do. I’m starting to believe that maybe it’s an issue with the quality of the eggs. I’ve noticed that when I buy more expensive eggs the shell is much thicker than cheap eggs, so maybe that makes it come off easier? Not sure!
Maybe more expensive eggs comes from smarter chickens, hence better shells. lol
I wanted to post that this method of boiling eggs is flawless.
Crack them open all around, then continuously dip in the ice bath as you peel— it helps the membrane separate from the egg white :)
Tried this, and it worked perfectly. Delicious creamy yolks, runny in the middle, and the whites were also creamy in texture.
Add a tiny bit of vinegar or lemon juice to the water before boiling. The I very gently roll on the counter just enough pressure the crack the shell. It normally just slips off. This is for store bought eggs, for fresh backyard chickens I’ve never had much success but the eggs do taste better so it’s a toss up.