Soft-Boiled Egg

The perfect soft-boiled egg should have firm, custard-like whites and a warm, runny yolk. An egg like this is just right for scooping daintily from the shell and eating with buttered toast soldiers, an experience that always feels simultaneously sophisticated and happily childlike to me.

by FatinJ_

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Prep time 10 minute(s) Cook time 10 minute(s) Total time 20 minute(s) Yield 4 serving(s)

Tips

A good soft-boiled egg really comes down to timing. Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. If you're just cooking one or two eggs, five minutes is perfect for a runny yolk, or cook as long as seven minutes for a more firmly set,

Ingredients

4	eggs (a) - cold from fridge
To boil	water

Instructions

1: Bring water to a boil: Fill a saucepan with a few inches of water and set it over high heat. Let the water come to a rolling boil.

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2: Reduce the water to a rapid simmer: Lower the heat and let the water reduce to a rapid simmer.
Gently lower the eggs into the water one at a time.

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3: Cook the eggs for 5 to 7 minutes: For 1 to 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk

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4: . For 3 or 4 eggs, add a few extra seconds to your timing.

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5: Remove the eggs with a slotted spoon. Run under cold tap water for 30 to 60 seconds.
Crack the eggs, served in bowl and topped as desired.

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6: Best served with soy sauce and pepper.

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Soft-Boiled Egg

The perfect soft-boiled egg should have firm, custard-like whites and a warm, runny yolk. An egg like this is just right for scooping daintily from the shell and eating with buttered toast soldiers, an experience that always feels simultaneously sophisticated and happily childlike to me.

Tips