Facebook0Pin0Reddit0Email0Print0 Master how to soft boil eggs with custardy whites and jammy yolks.Soft-boiled eggs follow my hard-boiled method, just with a little less cooking time.Table of ContentsIngredients notesStep-by-step instructionsRecipe tips and variationsHow to Soft Boil Eggs RecipeIngredients notes Eggs: It’s not true that older eggs are easier to peel than fresh eggs, although sometimes that happens.

Adding eggs to a hot environment fast will definitely break the bond between the egg white and membrane, though, and that is what makes them easier to peel.Step-by-step instructions Fill a saucepan with about an inch of water and bring it to a hard boil over high heat.For easy access, place the number of eggs you plan to cook into a steamer basket and carefully lower it into the pot (or just gently place the eggs in the bottom).Cover the saucepan, turn the heat down to medium-low, and set a timer for 7 minutes.While the eggs are cooking, make an ice bath by filling a bowl with ice water.

When the timer goes off, carefully take the eggs out of the water and put them in the ice bath to cool for 5 minutes, if you want them later.Or you can eat them while they’re still hot.Recipe tips and variations Yield: This recipe makes 6 soft-boiled eggs.Scale up or down as needed.

If you’re soft-boiling more than 6, do so in batches of 6 or less at one time.Storage: Always store raw and cooked eggs in the refrigerator.Leftovers: Keep the soft-boil

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