It’s such an easy method, and you’ll be rewarded with perfectly cooked eggs - creamy whites and thick, luscious yolks. I’ve always loved soft-boiled eggs, but cooking them perfectly seemed elusive. The goal: delicate, fully cooked but still soft egg white, enveloping a warm, creamy, thick-yet-runny yolk. The secret? Lowering the uncooked egg into gently boiling water, rather than placing it in cold water and then bringing the water to a boil. Once you place the egg in the boiling water, it only takes five minutes of gentle boiling, and the egg is ready.
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Instructions
Storing Leftovers
You can keep the leftovers refrigerated, in their shell, and in an airtight container for up to two days. Reheat them by briefly placing them in simmering water for no longer than one minute. You can add more seasonings. But typically, I only use salt and pepper, allowing the flavorful, creamy yolks to be the stars of the show. You start by boiling water in a small saucepan. When the water reaches a boil, lower the heat to medium-low. You want to maintain a gentle boil. Carefully lower the eggs into the pot. Leave the pot uncovered and allow the eggs to cook for exactly five minutes. It’s best to set a timer. Place the eggs in egg cups. Allow them to slightly cool, then slice the top off with a sharp knife. See? Thick yet gooey yolk, creamy white - perfection!
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