INGREDIENTS
Fresh eggs (as many as needed)
Water
Optional: salt, vinegar, ice
EQUIPMENT
Saucepan or pot
Slotted spoon
Timer
Bowl for ice bath
Optional thermometer
EGG SELECTION AND PREPARATION
Choose eggs that are at least one week old if possible. Slightly older eggs peel more easily than very fresh eggs.
Remove eggs from refrigerator 10 minutes before cooking to reduce temperature shock and cracking.
Inspect shells for cracks and discard damaged eggs.
METHOD 1: CLASSIC SOFT-BOILED EGGS (RUNNY YOLK)
This method produces firm whites with a liquid yolk.
Step 1: Bring water to a boil
Fill a saucepan with enough water to cover the eggs by at least 2–3 cm.
Bring water to a full rolling boil.
Step 2: Add eggs
Lower eggs gently into the boiling water using a spoon.
Do not drop them directly into the pot.
Step 3: Cooking time
Cook for exactly 5 minutes for very runny yolks.
Cook for 6 minutes for slightly thicker but still flowing yolks.
Maintain a gentle boil, not violent bubbling.
Step 4: Ice bath
Transfer eggs immediately to ice water for 2–3 minutes.
This stops cooking and makes peeling easier.
Step 5: Peeling
Tap egg gently all over.
Start peeling from the wider end where the air pocket is located.
