How to Soft-Boil Eggs
Boiling cooks an egg in the shell. Soft boiling firms the flesh of the egg but leaves the yolk somewhat runny. Unlike hard-boiled eggs, which are often cut up and added to other dishes, a soft-boiled egg is served whole with most of the shell intact. The firm white of the egg prevents the yolk from running out during serving. An eggcup holds the egg upright so it's easier to serve and consume the egg. Use a small ramekin or shot glass if you don't have an eggcup. Does this Spark an idea?
Instructions
-
-
1
Place eggs in a pot, arranging them so they are not touching one another. Fill the pot with water until the eggs are covered by an inch of water.
-
2
Bring the water to a boil over medium-high heat. Adjust the heat so the boil remains at a steady simmer.
-
-
3
Simmer the eggs for two minutes. Lift the eggs from the water with a slotted spoon immediately at the end of the cooking time.
-
4
Place the warm egg into an eggcup with the narrow end pointing up. Crack and remove the shell from the top of the egg, revealing the partially cooked yolk.
-
1
Tips & Warnings
Soft boil room-temperature eggs by placing them in boiling water and turning off the heat. Steam the eggs in the hot water for five minutes. Do not use eggs straight from the fridge with this method as the shells will crack.
Soft-boiled eggs are more likely to harbor illness-causing bacteria since the yolk isn't thoroughly cooked.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
