Perfect Soft-Boiled Eggs
The Secret to Easy-Peeling, Perfectly Runny Soft-Boiled Eggs!
Discover the secret to making soft-boiled eggs with shells that peel off effortlessly and yolks that are wonderfully moist and runny. This recipe will guide you to perfectly cooked soft-boiled eggs every time, ideal for breakfast or a quick snack.
Ingredients- 10-12 eggs (taken out of the refrigerator and left at room temperature for at least 30 minutes)
- 1 teaspoon salt
- 1 tablespoon vinegar
Cooking Instructions
Step 1
The first crucial step for easy peeling! Remove eggs from the refrigerator about 30 minutes before boiling and let them come to room temperature. Boiling cold eggs directly can cause the shells to stick, making them difficult to peel. This is especially important in winter; even eggs stored in a cold veranda should be brought to room temperature before use.
Step 2
Fill a pot generously with water, enough to cover the eggs, and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add 1 teaspoon of salt. Salt helps prevent the eggshells from cracking, and if they do crack, it minimizes the amount of egg white that leaks out.
Step 3
When the water is at a rolling boil, carefully place each egg into a ladle or a small bowl, and then gently lower it into the boiling water. Avoid dropping the eggs directly from a height, as this can cause the shells to crack and affect the egg’s shape. Handle them gently to maintain their integrity.
Step 4
After adding all the eggs, pour in 1 tablespoon of vinegar. Vinegar helps to soften the eggshells, further aiding in easy peeling. Now, using a spoon or chopsticks, gently stir the eggs in one direction for about 2-3 minutes. This swirling motion helps to center the yolk within the egg. Boil on high heat for exactly 7 minutes for a perfect soft-boiled egg with a runny yolk, like the one shown. If you prefer a slightly more liquid yolk, reduce the time to 6 minutes. For a yolk closer to firm but still slightly soft, aim for 8 minutes. Adjust the cooking time to your preference. Using your phone’s stopwatch feature is highly recommended for precise timing.
Step 5
Once the eggs are boiled, don’t remove them immediately. Instead, transfer them to a bowl of ice-cold water for about 10 minutes. This rapid cooling shocks the eggs, making the shells much easier to peel. After they have cooled sufficiently, drain them, pat them dry, and store them in an airtight container in the refrigerator. They can be enjoyed for a few days.
Step 6
Even though I tried to be careful, one of the eggs had a slight crack, which I noticed after peeling. I immediately peeled and sliced it to show you the perfect soft-boiled interior! I boiled these to have for breakfast and stored them in the fridge – they make for a wonderfully satisfying meal.
