Soft Boiled Eggs Recipe
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My easy soft boiled eggs recipe gives you perfectly runny golden yolk with fully set whites, cooked in boiling water for just 5 minutes and chilled in an ice bath. Trust me, it is the simplest technique with the most satisfying payoff.
If you love over-easy fried eggs, soft boiled eggs are for you because you get that same runny yolk without having to babysit a pan. If you want a firmer yolk, my medium boiled eggs give you a jammy center, and my hard boiled eggs are fully set for deviled eggs and salads.
Soft Boiled Eggs
Soft boiled eggs have a long tradition in European cuisine, particularly in France and England where they have been a breakfast staple for centuries. In classic French cooking, a soft boiled egg served in an egg cup with toast soldiers for dipping is called oeuf à la coque, and it is one of the simplest and most elegant preparations in the repertoire.
The technique for my recipe today is almost identical to my hard boiled method, but the timing is everything. I start with rolling boiling water (never cold), gently lower the eggs in, and boil for exactly 5 minutes. Then straight into an ice bath to shock them and stop the cooking so the yolk stays runny instead of firming up. Soft boiled eggs are more delicate than hard boiled, so I peel them very carefully under running lukewarm water.
My cousin used to call these “beautifully dippy” eggs, and that description stuck with me because it is exactly what you are going for: whites that are set enough to hold together, and a yolk that flows the second you break into it. Once you nail the timing, you can make these with your eyes closed. Five minutes, ice bath, done. Now, let me show you how to make the best soft boiled eggs.
Ingredients and Substitutions
You only need eggs, water, and ice. The technique does all the work.
Large Eggs – I use large brown or white eggs. The color does not matter. Room temperature or straight from the fridge, both work. Eggs from the fridge may need an extra 15 to 30 seconds of boiling time because they start colder, but I find 5 minutes works consistently either way.
Distilled Vinegar – Optional. I add a splash to the boiling water to reduce the sulfur smell that sometimes happens when boiling eggs. It does not change the flavor.
Ice – For the ice bath.
How to Make Soft Boiled Eggs
Boil the water: I fill a large pot about 3/4 full with water and bring it to a rolling boil over high heat.
Add the eggs: I gently lower the eggs into the boiling water using a large spoon so they do not crack against the bottom.
Boil for 5 minutes: I cook at a steady boil for exactly 5 minutes. This gives me runny yolks with fully set whites.
Ice bath immediately: I transfer the eggs to a bowl of ice water as soon as the 5 minutes are up. I let them sit for 2 to 3 minutes until cooled. This stops the cooking instantly and locks in the runny yolk.
Peel carefully: I crack each egg gently on a surface, then roll it around to create small cracks all over the shell. I peel under lukewarm running water.
Slice and serve: I cut the egg in half with a sharp knife or serve it whole in an egg cup. The yolk should flow freely when cut.
chef tip + notes
The difference between a soft boiled egg and a medium boiled egg is about 2 to 3 minutes of cook time, so precision matters here more than in almost any other recipe. I set a timer every single time because guessing is how you end up with a firm yolk when you wanted a runny one.
- Timing guide:
- 5 minutes gives you a runny yolk and set whites.
- 5.5 minutes firms the whites a bit more.
- 6 minutes starts to set the outer edge of the yolk while keeping the center liquid.
- Beyond 6 minutes, you are heading into medium boiled territory.
- The ice bath is not optional: Without it, the egg continues cooking from residual heat even after you pull it from the pot. Thirty extra seconds of heat is enough to change a runny yolk to a jammy one.
- Peel carefully: Soft boiled eggs are delicate. If I rush the peeling, I tear into the white and lose that clean look. I crack, roll, and let the running water do most of the work.
- Boiling water first, every time: Same rule as hard boiled. Cold water start leads to eggs that stick to their shells. Boiling water first gives you a clean peel even on soft boiled eggs, though they will still require more care than hard boiled.
- Older eggs peel easier: Eggs that are 7 to 14 days old peel better than brand new eggs. The membrane between the shell and white separates over time, which is what makes peeling so much easier.
- Serve them immediately: Unlike hard boiled eggs, soft boiled eggs do not store well once cut because the yolk is liquid. I cook them right before serving.
Serving Suggestions
My favorite way to eat a soft boiled egg is right on top of corned beef hash where the runny yolk breaks open and mixes with the crispy potatoes and corned beef. I also put them on avocado toast with a sprinkle of flaky salt and red pepper flakes, and trust me, the combination of the creamy avocado and the warm runny yolk is hard to beat.
For a classic French presentation, I serve the egg whole in an egg cup with buttered toast cut into strips for dipping. I also drop soft boiled eggs into noodle soups and grain bowls where the yolk acts like a built-in sauce. A shaved Brussels sprouts salad with a soft boiled egg on top turns a side dish into a complete meal.
Make-Ahead and Storage
Make-Ahead: Soft boiled eggs are best served immediately after cooking. The runny yolk does not hold well once the egg is cut. I can keep unpeeled soft boiled eggs in the refrigerator for up to 1 day, but the yolk will firm up slightly as it continues to set.
How to Store: I keep unpeeled soft boiled eggs in a container in the refrigerator for up to 2 days. The yolk will not be as runny after refrigeration.
How to Reheat: I place the whole unpeeled egg in boiling water for 2 to 3 minutes to warm through without cooking the yolk further. I peel and serve immediately.
More Recipes with Eggs
Video
Soft Boiled Eggs Recipe
Ingredients
- 6 large eggs
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Gently add the eggs into the boiling water using a large spoon and cook for 5 minutes.
- Immediately transfer the eggs after they are done cooking to a container filled with cold water and ice.
- Cool the eggs for 2-4 minutes to stop the cooking process.
- Peel the eggs under running lukewarm water, slice, and serve.
Notes
- 5 minutes gives you a runny yolk and set whites.
- 5.5 minutes firms the whites a bit more.
- 6 minutes starts to set the outer edge of the yolk while keeping the center liquid.
- Beyond 6 minutes, you are heading into medium boiled territory.
Billy how long do you have to boil a jumbo egg for hard boiled?
without testing it myself, I’m not 100%. Let me know how it goes!
Thank you for this great recipe
You nailed it
my pleasure!
The soft boiled egg turned out perfect for breakfast. This is how I will make from now on. Thank you !
Thank you ChefBilly fabulous help 😁👋👋👏
Thank you so much chef!
Is this recipe for room temp eggs or refrigerated eggs?
refrigerated.