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
My foolproof Perfect Soft-boiled Eggs recipe shows you how to achieve boiled eggs with rich, runny golden yolks and firm but tender whites. In just 6 minutes you can cook these wholesome bundles of goodness, then crack them open and serve with hot buttered toast – cut into strips if you like!
- Total Time: 6 mins
- Yield: 4 1x
Ingredients
- 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.
Notes
Note 1 – Use free-range, extra large eggs (minimum 70 g/2½ oz), smaller eggs will require a shorter cooking time.
Room temperature eggs – Can be used, but decrease the cooking time to 4 minutes.
- Cook Time: 6 mins
- Category: breakfast, eggs soft boiled eggs
- Method: boil
