Even 10 seconds can mean the difference between a completely firm yolk and a jammy yolk. I have also useed a steamer basket to lower them all and take them all out at once. I like to either number my eggs with a Sharpie so the order in is the order out. Lowering the eggs one at a time, means the first one in has the potential to cook longer if, by chance, it's the last one out. I like cooking mine for 7 minutes just starting to get a bit hard along the edges There's nothing grosser than a "jammy" egg. Cracked off the top of the egg and spooned it out over toast. He made his eggs this way, but didn't peel the shell. Once you get used to having them on hand, you’ll never go back.Įditor’s note: This recipe was originally published in March 2017.įor decades, my grandfather made one soft-boiled egg and ate it spooned over a slice of whole wheat toast. These eggs will keep in a sealed container in the refrigerator for three days, so making a batch is good planning.
This will also make them easier to peel and eat. Just remember: The eggs will continue to cook if you don’t cool them immediately in a bath of cold (preferably ice) water. You can take them out of the fridge and lower them (carefully!) straight into the pot. Notably, in this soft-boiled egg recipe, you don’t have to wait for the eggs to come to room temperature before cooking them. Lowering eggs into boiling water allows you to more precisely track how long they’re exposed to the heat.
And, as former BA editor Sarah Jampel proclaims, “there’s no lazier, more impressive snack than aioli-topped jammy eggs.”
#SET TIMER 7 MINUTES HOW TO#
While many a treatise has been written about how to master this skill, all it takes is boiling water and six and half minutes-that’s the magic number for foolproof, perfect soft-boiled large eggs with cooked-through whites and firm but jammy yolks that you can add to bowls of ramen, salads like this one with rye berries and peppery greens, or toast. Topping practically any dish with a perfectly cooked egg makes it that much better, which is why we have this soft-boiled egg recipe memorized ( for hard-boiled eggs, look over here).
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