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How To Make Soft Boiled Eggs

by Nick Makrides

Learn how to make perfect Soft-Boiled Eggs with this easy tutorial that you can add to toast, salads or sprinkle with salt and pepper for a nutritious snack!

How To Soft Boil An Egg - Landscape image

Chicken Caesar Salad 23 - close up shot of salad

This recipe is really easy, foolproof and you get perfectly cooked egg whites with a jammy yolk center every single time!

Ways to use your soft boiled eggs!

  • Sprinkle with salt and pepper for a nutritious snack
  • Add them to salads as wedges or halves. I have a great Healthy Chicken Caesar Salad recipe that you can use these for!
  • Add them to a soup
  • Cut them up and top them on toast for breakfast!

egg ingredient

How To Make Soft Boiled Eggs

Making perfect soft-boiled eggs is so easy! And this works for as many eggs as you want to make. 1 or 10!

How To Soft Boil An Egg - instructional image

  1. Place in a large saucepan
  2. Cover with water
  3. Bring to a boil
  4. Set a timer for 3 minutes
  5. Drain the water and fill with cold water
  6. Peel serve!

How To Soft Boil An Egg - master image

Tips and Tricks For Recipe Success!

Eggs – you want to use good quality eggs for this recipe. You can use any egg you like, but free-range eggs taste better. Organic is even better! I used large eggs, each weighing about 55g or 2 ounces.

Storage – Eggs can be stored in an airtight container, in the fridge for up to three days.

Nutrition – is based on per egg.

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How To Make Soft Boiled Eggs - pinterest image

How To Make Soft Boiled Eggs - master image

How To Soft Boil An Egg

Learn how to make SoftBoiled Eggs with this easy tutorial that you can add to toast, salads or sprinkle with salt and pepper for a nutritious snack!

Serves 4

5 from 2 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 1 min
Cook: 6 mins
Total: 6 mins
Course: How-To
Cuisine: American
Calories: 78kcal
Author: Nick Makrides

Ingredients

Soft Boiled Eggs

  • 4 large eggs (see notes)


Instructions

Soft Boiled Eggs

  • Add the room temperature eggs to a large saucepan and cover with room temperature water. Place on high heat and allow to come to a rolling boil. As soon as it comes to a boil, set a timer for 3 minutes. Once the timer is up take off the heat, carefully drain the water out and cover with cold water. Allow to cool for 10 minutes before cracking the egg shell and peeling away. Season eggs if eating on their own or serve in your favorite salad like my Healthy Chicken Caesar Salad or in a sandwich!

Notes

Eggs - you want to use good quality eggs for this recipe. You can use any egg you like, but free-range eggs taste better. Organic is even better! I used large eggs, each weighing about 55g or 2 ounces.
Storage - Eggs can be stored in an airtight container, in the fridge for up to three days.
Nutrition - is based on per egg.

Nutrition

Calories : 78kcal
Carbonhydrates: 1g
Protein: 6g
Fat: 5g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Cholesterol: 187mg
Sodium: 62mg
Potassium : 63mg
Sugar : 1g
Vitamin A: 260IU
Calcium: 25mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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