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Perfect Soft-boiled Eggs

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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).

Perfect Soft Boiled Eggs Recipe
Perfect Soft Boiled Eggs Recipe

Perfect Soft-boiled Eggs

Author: Nicole
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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!  
Cook 6 minutes
Total 6 minutes
Servings: 4

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.

Nutrition information

Nutrition Facts
Perfect Soft-boiled Eggs
Amount per Serving
Calories
126
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
327
mg
109
%
Sodium
 
125
mg
5
%
Potassium
 
121
mg
3
%
Carbohydrates
 
1
g
0
%
Sugar
 
0.3
g
0
%
Protein
 
11
g
22
%
Vitamin A
 
475
IU
10
%
Calcium
 
49
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe 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.

Equipment

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Course Breakfast, eggs soft boiled eggs, lunch
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    Disclaimer re gluten-free and dairy-free recipes 

    For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.