Perfect Soft Boiled Eggs

Name: Perfect Soft Boiled Eggs
Cook time: 6 min
Total time: 6 min
Yield: 4
Ingredients: 8 large eggs (directly from the fridge); Salt and buttered toast, cut into soldiers to serve

Jump to Recipe·Print Recipe

Perfect Soft Boiled Eggs

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.

Total Time: 6 mins
Yield: 4 1x

Ingredients

Scale

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

Cook Mode Toggle on to prevent your screen from locking.

Instructions

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.
Once the water is rapidly boiling, gently submerge the eggs (straight from the fridge). Set a timer for 6 minutes.
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.
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 it into the egg yolk, the residual heat will cook it through, and you will be left with a perfectly cooked soft-boiled egg.
Season with salt sprinkled on top and serve with buttered toast soldiers.