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Top Rated Soft-Boiled Egg Recipes
I generally always have three of this recipe's ingredients — broth, beans, and eggs — in my cupboard so this is my go-to quick dish. The other item is pretty interchangeable, so you can use any type of mild greens, like spinach, chard, collard, kale, or turnip.My makes-it-all-better flavorings are rosemary and smoked paprika, but again, add in whatever herbs you have on hand, whether oregano, thyme, parsley, sage, cumin, bay leaf, what have you. Another excellent addition to this dish is bacon if you have it on hand. Just fry some up and crumble it into the soup.
Growing up, whenever my sisters and I were feeling under the weather, my mom would always make soft-boiled eggs, which she'd scoop on top of little cubes of buttered toast, so the molten center would soften each crispy piece. It was the best kind of comfort food — easy to prepare, satisfying, and, unlike a rich mac 'n' cheese, healthy!Nowadays, I prefer to dip buttered toast soldiers into my egg, lightly seasoned with flakes of sea salt, rather than pour the egg on top. It's a simple and easy breakfast or snack, any time of day.Click here to see What Are Heirloom Eggs?
Cooking and peeling boiled eggs perfectly every time isn't as easy as it seems. Thankfully, the Instant Pot makes the oftentimes intimidating task a breeze. Following these simple instructions will give you flawless hard-boiled and soft-boiled eggs in a matter of minutes. Take this basic recipe and turn it into devilishly delicious deviled eggs or just basic Instant Pot deviled eggs.50 Ways to Cook an Egg
A salad recipe that combines two classics - the BLT and caesar - into one tasty and nutritious recipe. Recipe courtesy of Eggland's Best.
This soup is hearty but not too heavy. It’s perfect for a quick get together with friends or a family meal. Click here for more ramen upgrades
Perfect Soft Boiled Eggs
Ahh, soft boiled eggs. Smooth and glossy whites, golden and jammy on the inside. They’re perfect on toast for breakfast, or atop a steaming bowl of ramen. How to perfect this elusive state where the egg is cooked with a gooey center? We’ve got answers. (PS If you’re looking for how long to hard boil eggs, go to Perfect Hard Boiled Eggs.)
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Do Ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
For the egg roll bowls:
In a bowl, combine the soy sauce, rice vinegar and toasted sesame oil set aside.
In another small bowl, prepare the dry seasoning blend by stirring together the ground ginger, garlic powder, kosher salt and crushed red pepper flakes set aside.
Next, prepare the filling by liberally misting a large skillet with nonstick oil spray and placing over medium-high heat. Once the pan is hot, add the chopped mushrooms in an even layer and cook for 5 minutes, stirring occasionally so they don’t stick. They will shrink significantly while browning and intensifying in flavor. Next, add the coleslaw to the pan and continue to stir while cooking for another 5 minutes, or until wilted and tender. Mist the pan with additional oil spray as needed. Then, add your ground turkey and the pre-mixed dry seasoning blend and cook for
3 minutes, using a wooden spoon or spatula to combine all of the seasonings and break up the turkey into small crumbles. Add the soy sauce mixture and cook for a final 3 to 4 minutes, or until most of the sauce has absorbed and the turkey is fully crumbled and cooked through. Remove the pan from the heat and stir in the scallions. Transfer to bowls and serve with pita chips and duck sauce on the side.
For the duck sauce:
Mix the apricot jam, soy sauce, rice vinegar and optional crushed red pepper flakes in a small bowl and serve with pita chips.
How to Make and Peel Soft-Boiled Eggs
- Use a pot big enough to fit your eggs in a single layer. It should also be enough to submerge the eggs completely in water.
- Fill the pot with enough water to submerge the eggs by an inch. Stir in 2 tablespoons of vinegar and a pinch of salt. Let the water come to a boil.
- Lower your eggs into the pot with a skimmer, strain, or slotted spoon.
- Time the eggs according to your desired doneness. Soft-boiled eggs will need between 6-7 minutes of cooking.
- While waiting, prepare an ice-water bath. The water and ice should be able to submerge the eggs completely.
- Once the time is up, remove the eggs from the pot and transfer them into the ice bath. Let them sit there for 5 minutes.
- Drain the water and place the eggs in a pot or bowl. Shake the container aggressively to crack the eggs.
- Peel the eggs under running water. The water will help wash away the tiny specks of shells attached to the eggs.
Fill a bowl with warm water and place cold eggs into the bowl, to keep from cracking when you cook them.
Fill a microwave-safe bowl with water add salt. Microwave on high power to boil, 1 to 1 1/2 minutes.
Place warm eggs into the bowl of hot water and cover the bowl with plastic wrap.
Place the bowl of covered eggs into the microwave and microwave on 60% power for 1 1/2 minutes.
Remove from the microwave and transfer eggs to a bowl of cool water to stop the cooking process. Peel and serve.
How to Make Soft-Boiled Eggs
If you can make hard-boiled eggs, you’ve basically already mastered the art of making soft boiled eggs.
Their runny yolks make them well-suited for any recipe that calls for poached eggs. So why would you make soft-boiled eggs instead? Soft-boiled eggs are easier to whip up — especially in big batches — and look a lot cleaner.
The only tricky part of making soft-boiled eggs can be peeling them. Because they’re so delicate, it’s easy to nick the egg white when you remove the shell. Set yourself up for success by skipping the local, fresh farm eggs and opting for some slightly older ones instead. It sounds counterintuitive, but eggs halfway through their shelf life are easier to peel perfectly.
Start by bringing a medium pot of water to boil. While you’re waiting, fill a large bowl with ice water and pull out a slotted spoon.
When the water’s boiling, drop the first egg in very gently. If you’re making more than one, add the rest and start timing when the water returns to a boil. Lower the heat to a simmer. In three to four minutes you’ll have the perfect consistency: tender-set egg whites with a runny yolk.
Quickly remove the eggs from the pot with a slotted spoon and transfer them to the ice water. Let them hang out in the ice water until they’re cool enough to handle, about five minutes or so.
This would be a good time to decide whether or not you’re serving them straight from the shell or peeling them. Egg cups are an adorable British mainstay — you can easily find them in most home stores, and they’re designed specifically for serving soft-boiled eggs. Slice the top off your hard-boiled eggs, stick them in egg cups and serve them with small spoons and toast points. Spoon out the egg or dip the toast directly into it to soak up the runny yolk. Delicious.
If you’d rather peel the eggs, gently crack them all over and start to peel them at the air pocket on the rounder end. It helps to find the thin delicate membrane on the egg and pull it up as you go.
If big pieces of egg white pull off with the shell, don’t panic. Slip a small spoon underneath the shell (working your way in through the air pocket at the end) and carefully slide the spoon in a circle right beneath the shell to release the egg. When you’re finished, dip the egg in the ice water to wash off any small fragments of the shell and gently pat the egg dry.
We love slicing them in half and serving them on avocado toast with some red pepper flakes, but they’re delicious in any sort of breakfast sandwich from a classic BEC to a bagel sandwich.
They’re a beautiful and classic way to crown a salad, adding a pop of vibrant yellow and creating a natural place for your eyes to focus. We love them atop Caesar salads, chef salads, simple green salads and even potato salads (the starch from the potatoes emulsifies with the runny egg yolks to create the creamiest results imaginable).
Soft-boiled eggs last for up to three days in the refrigerator — if you don’t devour them first.
If you’d like to make them ahead of time and reheat them later, leave them in their shells and steam them right before serving. Bring half an inch of water to a boil in a saucepan, add the eggs, cover and cook for about three minutes.
Don't Use the Microwave
The microwave is a wonderful tool. You can even cook a decent poached egg in one. But the microwave is not a good tool for cooking soft-boiled eggs because microwaving whole eggs can make them explode.
And they don't just explode in the microwave, as if that weren't bad enough. No, whole eggs cooked in the microwave explode when you try to crack them, which means they'll explode right in your face!
What happens is this: The microwave creates a pocket of superheated liquid in the center of the egg which remains stable while the shell is intact. Once the shell is breached, however, the pressure is explosively released, shooting globules of superheated egg and fragments of sharp shell into your face at ballistic speeds. This will definitely burn you, and if you're particularly unfortunate, could even permanently blind you.
It's a needless danger considering the microwave technique is no easier or faster than doing it on the stovetop, owing to the fact that you have to boil water anyway, and you have to wait at least 5 minutes to let the microwaved egg cool before cracking it (or else it might explode).
Steamed Soft Boiled Eggs Recipe
- 2 to 3 eggs (or as many as possible you can place in one layer in a wok/pan), room temperature
- water (2.5-cm / 1-inch high), for steaming
- a bowl of iced water
- Put water in a wok or a pot, about 2.5-cm / 1-inch in depth. Cover and bring it to a boil over high medium heat. You should see some steam releasing from the wok rim.
- Quickly remove the lid and carefully place eggs on a steaming rack. Cover and steam for 6 minutes. Transfer the eggs into a bowl of iced water. Let them cool to touch. Peel and cut open. The yolk will be runny. If the eggs are cooked for 12 minutes, they are completely cooked and the yolks are quite hard. If cooking for 10 minutes, the egg whites and yolks are cooked, yet the yolks are soft and not tough. So choose whatever you like to cook your own eggs somewhere between 6 to 10 minutes to get soft-boiled eggs.
- The eggs I used weighted 67 grams each with shells. They are large eggs in size.
- The cooking time varies depending on the size of the eggs you use. Please adjust and experiment accordingly. You’ll have confidence in achieving your own favourite soft-boiled eggs once you’ve done two times.
- If your eggs are chilled in fridge, let them rest in room temperature for 20 minutes.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
You don’t need an Instant Pot for perfectly cooked eggs (with shells that slip right off!) thanks to this simple technique. “Easy Peel Eggs” can be prepared with soft, medium, or hard yolks and will store in the fridge for a week.
Have you ever hard boiled farm fresh eggs? If so, you likely had a heck of time peeling them. Sometimes, not-so-fresh eggs can be a challenge to peel, too.
I thought I mastered the art of boiling eggs some time ago, but after reading about the merits of cooking eggs in a pressure cooker or the über popular Instant Pot, I realized there was an even better way. And the thing is, you don’t need one of those fancy contraptions to do it.
There’s a simple stovetop solution for perfectly cooked soft, medium, and hard boiled eggs…and the shells will slip right off. (See the big pieces of shell below?🥚👀)
After reading that eggs cooked in a pressure cooker (or Instant Pot) are extremely easy to peel, I tried. And they did. Eggs cooked this way were actually fun to peel!
For obvious reasons, the Instant Pot method became the only way I wanted to boil eggs. (Especially because we have backyard chickens, so our eggs are usually fresh and hard to peel.) But for those who don’t have a pressure cooker or the increasingly popular Instant Pot, there’s an equally good way: steam the eggs.
Why does this work? When the steam vapor penetrates the shell, the egg membrane pulls away from the shell and essentially loosens, making the egg easier to peel. (Do note that, though the science is the same when using a pressure cooker, the time it takes to cook the eggs differs.)
You can buy an inexpensive steamer basket, often in the baking aisle of the grocery store. A rack that fits inside your pot will work, too. You just don’t want the eggs to be submerged.
For the sake of the photos, I pulled eggs out in the middle of the recommended time ranges for the medium-hard and hard cooked yolks. The time of six minutes for soft boiled is pretty accurate, as a minute less is too soupy and a minute more is slightly firmer than soft boiled—although still tasty.
Do note that factors such as egg size and precise heat setting will affect the cooking times somewhat. That said, these ranges should be quite helpful. My personal preference is an egg with a yolk that’s slightly undercooked (it’s creamier that way), so I steam them for 11-12 minutes.
I placed some of the shells in the photo to show how a nice big piece of shell just lifts right off. (Break membrane where the air pocket is for easiest peeling.)
As mentioned, these instructions include a water bath for best control. As an option, I sometimes stop the eggs at 11 minutes and then put some in a cold water bath and let others cool without rinsing. The eggs that don’t sit in the cold water continue cooking until the yolks are evenly cooked through but still tender and creamy. Those who like the just undercooked eggs enjoy the ones where the cooking process was stopped and are a little soft in the center. When cooking for different preferences, you can store the eggs in different labeled bowls or use a Sharpie to mark the eggshell. To best preserve freshness, store any eggs that aren’t used the same day in the fridge with the shells intact.