Topping a dish with a perfectly timed, jammy, soft-boiled egg adds nutrients and protein and can elevate the meal to a new, rich level. Moving the boiled eggs from the hot water into an ice bath is critical in stopping the egg from cooking too much. Add them to salads, pasta, ramen, and risotto.
How to make a perfectly soft-boiled egg:
- Bring a medium or large pot of water to a boil.
- With a slotted spoon, lower as many eggs as you’d like to cook into the boiling water.
- Keep the water at a gentle boil for 6 ½ minutes, and then remove the eggs and place them into a bowl filled with ice water.
- Let them cool until they are slightly warm.
- Gently crack and peel the eggs, beginning at the widest part of the egg where the air bubble is.
- You can make these up to two days ahead of time.
