Soft-Boiled Eggs

Soft-Boiled Eggs

Adapted from Cook's Illustrated

Special equipment: An egg cup is my preferred way of eating soft-boiled eggs, and I use an egg topper to take the top off. If you don't have an egg topper, you can tap the top of the egg with a knife and cut the top off. 

I store my eggs in the refrigerator in the carton they came in, pointy side up. For this recipe, use large eggs that are straight from the refrigerator and still cold. Make sure they have no cracks. I don't prick a hole in the egg.  I always wash eggs before I use them as I often have local eggs from a farm, and it's a habit I have gotten into.

I have found this recipe to be fool-proof. I usually make 1 egg at a time for myself, but this recipe works just as well for up to 4. The eggs are essentially steamed, not boiled, but you get the idea.


Put an inch of water in a saucepan, and bring to a boil over medium-high heat. Carefully put the egg (or eggs) into the saucepan, and cover. Cook for exactly 6-½ minutes. Using a digital timer is the best way to ensure you have the time right.

When the 6-1/2 minutes are up, remove the cover, put the pan in the sink, and run cold water into it for 30 seconds. Remove the egg or eggs from the pan and place in an egg cup. Take the top off the egg, and dig in. I always put a little mound of salt and pepper on my plate to dip my spoon in between mouthfuls.