A foolproof recipe for perfect soft-boiled eggs with beautifully runny yolks and a firm tender whites.
Growing up, my mum always told me how important it was to eat a good breakfast before heading off to school, and these Perfect Soft-boiled Eggs were always my top request. They still make it into my “top 5 breakfasts of all time” today. I’m unsure if it’s the rich, runny yolk or the comforting memories they evoke, but these “dippy eggs” are a simple, satisfying way to start your morning. There are many methods of cooking these, but this is a foolproof version suitable for eggs directly out of the fridge (many recipes use room-temperature eggs).
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Perfect Soft-boiled Eggs
Share Pin Recipe PrintIngredients
- 8 large eggs, directly from the fridge (see note 1)
- Sea salt flakes
- Buttered toast, cut into soldiers (strips) to serve (use gluten-free bread if needed)
Instructions
- Boil the water – Bring a pot of water to the boil. The pot needs to be large enough to fit the eggs in a single layer, with at least 3 cm (1¼ inches) of water covering the eggs.
- Cook the eggs – Place the eggs in a bowl of hot tap water so that they are completely covered for 1–2 minutes. This will stop them cracking as they hit the hot water.
- Submerge the eggs in the boiling water and cook them, rapidly boiling for 5 minutes (set a timer).
- As soon as the timer goes, remove the eggs using a slotted spoon and run them under cold tap water for 30 seconds. This will stop the cooking process and ensure your eggs are cool enough to handle.
- Remove the top of the shell – Use a butter knife or spoon to crack the top of the shell off. If you find the yolk to be a bit watery at the top, use a spoon to gently swirl the egg yolk, the residual heat will cook it through, and you will be left with a perfectly cooked soft-boiled egg.
- Serve – Season with salt and serve with buttered toast soldiers.
Nutrition information
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes
