Perfect Soft Boiled Eggs Recipe

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 fool proof version suitable for eggs directly out of the fridge (many recipes use room temperature eggs).

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Perfect Soft Boiled Eggs Recipe

Perfect Soft Boiled Eggs

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  • Total Time: 6 mins
  • Yield: 4 1x


  • 8 large eggs (directly from the fridge, see note 1)
  • Salt and buttered toast, cut into soldiers to serve


  1. Bring a pot of water to a boil. The pot needs to be large enough to fit the eggs in a single layer, with at least 3cm of water covering the eggs.
  2. 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. 
  3. Submerge the eggs into the boiling water and cook them, rapidly boiling for 5 minutes (set a timer).
  4. 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.
  5. Use a butter knife or spoon to crack the top of the shell off. If you find the yoke 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.
  6. Season with salt  and serve with buttered toast soldiers.


Note 1 – Use free range, extra large eggs (min 700g), smaller eggs will require a shorter cooking time. 

Room temperature eggs – Can be used, but decrease the cooking time to 4 mins.

  • Author: Nicole
  • Cook Time: 6 mins
  • Category: breakfast, eggs soft boiled eggs
  • Method: boil