SoftBoiled

Soft-boiled eggs are eggs that are cooked in their shells in hot water until the whites are set but the yolk remains liquid or partially thickened. The texture is characterized by a firm white and a runny or jammy yolk, produced by shorter cooking times compared with hard-boiled eggs.

Preparation and typical times: For large eggs, soft-boiled times generally range from about 4 to 6 minutes when starting with simmering water. A common method is to place eggs in a single layer in a saucepan, cover with cold water by about an inch, bring to a gentle boil, then reduce to a simmer and cook for 4–6 minutes. Immediately cool the eggs in cold water or ice to stop cooking. Cooking times vary with egg size, starting temperature, altitude, and water temperature, so adjustments may be needed to achieve the desired yolk consistency.

Serving and uses: Soft-boiled eggs are often served in egg cups with the top cracked or sliced off, for dipping toast cut into strips known as “soldiers.” They may be seasoned with salt and pepper or used as a component in salads, ramen, or other bowls where a runny yolk can act as a sauce or binder.

Safety and storage: Because the yolk remains partially uncooked, soft-boiled eggs carry a greater risk of foodborne illness compared to fully cooked eggs. Use pasteurized eggs if consuming without fully cooking, refrigerate promptly, and minimize time at room temperature. This method is commonly enjoyed as a quick, simple preparation in many cuisines.