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Breakfast with soft boiled eggs and toast soldiers
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Soft Boiled Eggs

Soft-boiled eggs are an incredibly underrated breakfast. Slice into the tender white flesh to find a perfectly jammy yolk on the inside.
6 minutes
Course: Breakfast
Cuisine: American
Keyword: eggs, hard boiled eggs, soft boiled eggs
Servings: 1


  • eggs
  • salt + pepper


  • Set a medium pot of water to boil over medium-high heat. Once the water starts to boil, reduce it to a rolling boil.
  • Slowly add the eggs into the boiling water using a slotted spoon. Repeat until all of the eggs are in the boiling water. Hint: The slotted spoon will be your savior for cooking soft-boiled eggs. I like to use this slotted spoon (link?) for easily taking the eggs in and out of the pan.
  • Let the eggs cook in the water for exactly 7 minutes. If your eggs look a little bit on the larger size, cook them for 6 minutes.
  • While the eggs cook, prepare a large bowl with cold water and ice.
  • When the timer is complete, immediately take the eggs off of the heat and add them into the ice bath. This will stop the cooking process and ensure that your yolks stay jammy. Let them sit in the ice bath for at least 3 minutes.
  • Give the eggs a little tap to let a crack form along the top and being to peel away at the shell. If you only want to peel off the top, you can stop there. If not, continue gently peeling the egg until the entire shell is removed.