It takes just six minutes to get firm whites and liquid yolks, every single time.
By
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated April 14, 2023
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Why It Works
- Using a slotted spoon to gently lower the eggs prevents them from cracking.
- Exactly six minutes is just enough cooking time for the perfect soft-boiled texture.
Perfect soft-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs with tender whites and liquid yolks every single time.
July 2017
Recipe Details
Perfect Soft-Boiled Egg Recipe
Prep5 mins
Cook10 mins
Active5 mins
Total15 mins
Serves1to 6 servings
Ingredients
3 quarts (2.8L)water
1 to 6large eggs
Directions
Bring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.
Special Equipment
Medium pot, slotted spoon
Read More
- Extra Large, Cage-Free, and More: How to Shop for Eggs
- The Food Lab: How to Make Perfect Hard-Boiled Eggs
- The Secrets to Peeling Hard Boiled Eggs
- Sous-Vide Soft-Boiled Eggs
- Soft-Boiled Eggs for Ramen
- Singapore-Style Soft-Cooked Eggs With Kaya Jam and Toast
- Onsen Tamago (Japanese Soft-Cooked Egg With Soy Broth
Nutrition Facts (per serving) | |
---|---|
12 | Calories |
1g | Fat |
0g | Carbs |
1g | Protein |
Show Full Nutrition Label
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Nutrition Facts | |
---|---|
Servings: 1to 6 | |
Amount per serving | |
Calories | 12 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 31mg | 10% |
Sodium 31mg | 1% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 1g | |
Vitamin C 0mg | 0% |
Calcium 19mg | 1% |
Iron 0mg | 1% |
Potassium 12mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)