Recipe for the perfect soft-boiled egg
Here is my take on the perfect soft-boiled egg. In fact, one could argue that it isn’t boiled, but more on that later.
It is cooked gently and slowly, resulting in a firm egg white with a soft and runny yolk – just the way you like it.
This recipe is based on a medium/large egg.
Servings: persons
The perfect soft-boiled egg
Equipment
- Pot
Ingredients
- 2 pcs. Egg M/L
- Water
- Salt
Instructions
- Place the two eggs in a small saucepan.
- Cover them with cold water and put a lid on the saucepan.
- Turn the heat up to maximum on the stove and put the lid on.
- The moment the water starts to boil, take the saucepan off the heat.
- Let it sit and rest for 6 minutes with the lid on. Now the temperature will drop to about 90 degrees Celsius (194 degrees Fahrenheit), which is a perfect temperature to make a soft-boiled egg.
- Take the eggs out of the water and cut the tops off.
- Sprinkle with salt and serve immediately.