The Perfect Soft-Boiled Egg

I love eggs in all forms (except for egg salad). So it just makes sense that I share yet another egg-cellent recipe (see: Sunny-Side Up and Scrambled). I’ve mentioned in another recipe how much I love that runny and jammy yolk texture.

When I was younger, soft-boiled eggs were not my favorite at all for that same reason. But look at me now: always after that #yolkdrip. The steps below show you how to get the jammy texture. 7 minutes is the key, and not a minute too long or the moment is over. So make sure you set a timer for that amount and drain the water right after to fully stop the cooking process.

You could dress up your soft-boiled egg and add it to a sandwich, wrap, or toast. It’s just as well to eat it on its own. I certainly have, and it’s really quite amazing when you eat it plain with just a hit of salt (or garlic salt) to taste the flavor of the yolk without any distractions in your mouth. Whichever way you choose to have it, it will be great! Hope you enjoy it! Tag me in your #yolkporn pics on Instagram or Twitter; I love to see it.

  1. Bring a pot of water to a boil
  2. Drop the egg slowly into the water using a slotted spoon
  3. Set your timer for 7 minutes
  4. After the timer, dump the water out and replace it with cold water. This step ensures the cooking stops, and it makes it so much easier to peel the egg.
  5. Using a spoon, gently crack the egg around and on the bottom and top before you start peeling
  6. Cut the egg in half with the same spoon and season with S+P and other spices
  7. Enjoy in a wrap, sandwich, or on its own!

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