How to make soft boiled eggs? It always seemed like such a fuss, having to watch the pot until the very minute the water starts boiling. While it's easily killed through normal cooking, a soft-boiled egg is considered "undercooked," which means there's a risk, albeit a very small one, of developing a foodborne illness from eating it. It's a needless danger considering the microwave technique is no easier or faster than doing it on the stovetop, owing to the fact that you have to boil water anyway, and you have to wait at least 5 minutes to let the microwaved egg cool before cracking it (or else it might explode). Using the Fast Start method – lowering the egg into gently boiling water and boiling it for exactly 5 minutes. I use the knife to tap on the top of the egg and crack the shell. This will definitely burn you, and if you're particularly unfortunate, could even permanently blind you. With the former, there may be a slight amount of unset white around the yolk, but with the latter, the white is fully set. I’ve always loved soft boiled eggs, but I never really learned how to make them. Cooking time for a soft-boiled egg is 3 to 4 minutes, and indeed many aficionados specify their desired doneness by referring to a "3-minute egg" or "4-minute egg." Add the eggs to the pot, and then begin timing. Bring the water up to a boil, then lower it to a rapid simmer. I honestly can’t imagine wanting to keep – or eat – the leftovers. A good soft-boiled egg really comes down to timing. Then I use the knife to slice through the top part of the egg and remove it. Once the shell is breached, however, the pressure is explosively released, shooting globules of superheated egg and fragments of sharp shell into your face at ballistic speeds. That's because, with a soft-boiled egg, its yolk isn't merely soft, it's still liquid; and the white itself, while nonliquid, is still very soft. And they don't just explode in the microwave, as if that weren't bad enough. Get daily tips and expert advice to help you take your cooking skills to the next level. Place the eggs in your empty pot and cover with cold water. Note that these cooking times assume that the eggs are at room temperature when they go into the water. But in case you do, here’s a source that seems reliable and says that you can keep them refrigerated, in their shell, for up to 2 days. If you cook your eggs straight from the fridge, you're going to need to cook them for more time: To get your eggs to room temperature, either let them sit on the counter for an hour or immerse them in warm water for 5 minutes. The microwave is a wonderful tool. Depends on your pot. I typically publish a new recipe once or twice per week. * Percent Daily Values are based on a 2000 calorie diet. I really like having eggs for breakfast. Of course, there’s nothing wrong with simply eating them with a spoon! Unfortunately, I’ve been struggling with making perfect soft boiled eggs for years. Nutrition info is approximate and may contain errors, so you should independently verify it. Should be enough to fully cover the eggs). Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. To be 100 percent safe, use pasteurized eggs for your soft-boiled eggs (or any other egg preparations that produce a liquid yolk, like poached, over-easy, or sunny-side up eggs). To cook soft boiled eggs, you'll need a pot of water, a slotted spoon, and a colander. Instead, soft-boiled eggs are served by slicing off the top of the shell and then scooping out the scrumptious, silky-smooth egg within with a spoon, or simply dipping your toast triangles into it. Copyright © 2020. I cracked into a couple of eggs this morning from the same batch and realized that they were badly underdone — whites were not even set through. Want the new recipes in your inbox? That's because, with a soft-boiled egg, its yolk isn't merely soft, it's still liquid; and the white itself, while nonliquid, is still very soft. A soft-boiled egg is an egg that's cooked in its shell by immersing it in simmering water until the white is set but still soft and the yolk is still liquid. Q: Is there any way to re-cook underdone hard-boiled eggs? The secret? With soft-boiled eggs, it's not so much a matter of peeling them, as it is with a hard-boiled egg. How to make soft boiled eggs. As a low-carber, I eat a fair amount of eggs. A cooked white, and a thick, runny yolk! Filed Under: Breakfast Recipes Last updated on January 26, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. It's helpful to use an egg cup, which holds the egg upright while you do the slicing and eating. Another great keto way to enjoy them is to dip crispy oven-baked bacon (or microwave bacon) in the runny yolks. Once you place the egg in the boiling water, all it takes is 5 minutes of gentle boiling and the egg is ready. Would tossing them back into boiling water (24 hours+ later…) work? That’s why I’m so grateful to Margaret McArthur, who wrote about her own experiences. What happens is this: The microwave creates a pocket of superheated liquid in the center of the egg which remains stable while the shell is intact. Sodium info is for eggs only; add salt to taste. You can even cook a decent poached egg in one. Per-capita, eggshell consumption in the United States is around 178 eggs per year, and the CDC estimates that 1 in 20,000 eggs are infected with salmonella. Lowering the uncooked egg into gently boiling water, rather than placing a room temperature egg in cold water and bringing it to a boil. Please read the disclaimers in our. Please verify that a recipe fits your needs before using it. With soft-boiled eggs, it's not so much a matter of peeling them, as it is with a hard-boiled egg. By using The Spruce Eats, you accept our, How to Cook (and Peel) Perfect Hard-Boiled Eggs, 11 Different Ways to Order (or Cook) Eggs, How to Make Congee (Chinese Rice Porridge), Egg Wash for Breads, Rolls, Pastry, and Pies.