Soft-boiled eggs are delicious, but many of you have written to me to find out how to make perfect soft-boiled eggs without risking them being hard-boiled or too runny, so I thought of writing the procedure and cooking time. The cooking time for soft-boiled eggs varies depending on whether you prepare them with cold or hot water. I’ll leave you both procedures as I did when I explained how to cook hard-boiled eggs. The cooking time varies with the size of the eggs, whether medium or large, and whether the eggs are at room temperature or were refrigerated. If you also love eggs and find them quick, I recommend checking out my collection of EVENING SAVER RECIPES WITH EGGS. Now let’s see how to cook soft-boiled eggs, and if you try them, let me know. Barbara
Here are other recipes I recommend you try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Soft-boiled eggs
- 8 eggs
- to taste salt
- to taste pepper
How to cook Soft-boiled eggs
Place the eggs in a small pot, cover with water, put on the stove and bring to a boil, cook for 60 seconds if cold from the fridge and 1 minute and 20 seconds if cold from the fridge, turn off, drain, and run under cold water.
Pour water into a pot, put on the stove and bring to a boil, when the water starts to boil, place the eggs and count 4 minutes of cooking for medium-sized eggs cold from the fridge and 3 minutes of cooking for eggs at room temperature. Once cooked, drain and run under running water.
When the eggs are ready, remove the top part of the shell by gently tapping it with a teaspoon and then slowly removing the pieces until you uncover the egg white and have space to insert the teaspoon. Serve the soft-boiled eggs in an egg cup with salt and if you like, pepper and bread.
How to store soft-boiled eggs
Soft-boiled eggs cannot be stored and must be consumed immediately.
