Soft-Boiled Egg Method

Prep Time
Cook Time
Ready In

"This is so easy that everyone should know how to make it without the aid of a recipe but just in case you need a refresher course, here it is.. soft-boiled eggs perfection!"

Original recipe yields 1 serving


  • Serving Size: 1 (112 g)
  • Calories 160.2
  • Total Fat - 10.7 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 416.6 mg
  • Sodium - 159 mg
  • Total Carbohydrate - 0.8 g
  • Dietary Fiber - 0 g
  • Sugars - 0.4 g
  • Protein - 14.1 g
  • Calcium - 62.7 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

To cook the eggs, place them in a saucepan and cover with cold water. Bring to a boil over medium-high heat. For a medium-set egg in which the yolk will be runny and the whites a bit loose, cook for 1 minute (yes, just 1 minute!). If you prefer a firmer white, leave it for another 20 to 30 seconds.

Step 2

Remove the pan from the heat, place it in the sink, and run the eggs under cold water until cool enough to handle.

Step 3

To serve the eggs, using the back of a knife, gently crack the shells. Use the knife to slice each egg in half. Serve the eggs in a bowl with a small spoon, a hunk of butter, and a generous dose of salt and pepper.

Tips & Variations

No special items needed.


The hardest thing about this recipe is keeping an eye on the pot and catching it when the water comes to the boil so you can get the minute down pat. I did this but decided to serve it in an egg cup with toast points to dip into that yummy yolk. My egg was sitting in its cup for a couple of minutes while my toast cooked and though the top part of the egg yolk (the pointed end of the egg) was runny as I delved further into the egg the yolk had set slightly towards the larger rounded end of the egg so taking it straight out of the shell would give a perfect result I think. Thank you Deanna72 for a lovely breakfast, made for Alphabet Soup game.

review by:
(12 Mar 2015)