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Soft-Boiled Egg

Recipe bydhuskins

This recipe produces a firm white egg and a creamy yolk. Timing on the egg is somewhat important. Fifteen seconds either way on the cooking can make a noticeable impact on the texture of the egg.


1 Large Egg (per person)


  1. Fill a small pot with 2-1/2 inches of water and bring to a boil.
  2. Gently lower unbroken egg, straight from the refrigerator, and cover pot with a tight-fitting lid.  Remove from heat.  Start a timer for 6 minutes and 45 seconds.
  3. While the egg is in the hot water, fill a deep bowl with at least 3 inches of cold water.
  4. When the timer finishes, quickly remove the egg from the hot water and place it in the cold water bath for 15 seconds.  Remove from the cold water and serve immediately.

Tips / Substitutes: If you are putting more than one egg in the pot, make sure all the eggs are covered in water and on the bottom of the pot (single layer).

If you enjoy eating soft-boiled eggs from their shell, invest in an "egg spoon" and an "egg cup".  The egg can be cut open by tapping a ring around the top with a butter knife or with an "egg topper" tool.

Serving suggestion: Once the egg goes into the water, toast a slice of bread.  (Your toaster's timing may vary.)  Cut the toast into strips for dipping.  Season the buttered toast with salt and pepper.

Servings: 1 egg per person

Preparation Time: 15 minutes which can be reduced if your sink's hot water comes out very hot.



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