Name: Perfect Soft Boiled Eggs
Cook time: 6 min
Total time: 6 min
Yield: 4
Ingredients: 8 large eggs (directly from the fridge, see note 1); Salt and buttered toast, cut into soldiers to serve

Ingredients

Scale

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

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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.
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 into 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.
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.
Season with salt and serve with buttered toast soldiers.

Notes

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

Keywords: Perfect Soft Boiled Eggs, Perfect Soft Boiled Eggs recipe, Soft Boiled Eggs recipe