How to Cook the Perfect Soft-Boiled Eggs
You will need some eggs (duh) - however many eggs you need and can comfortably fit on the bottom of a saucepan, and a kitchen timer or stop watch for this. Precision in timing is key to runny yolks. I like to cook around 6 of these at a time and keep them in the fridge to top salads, add to laksa or simply snack on. Please note that for induction cooktops you may need to extend cooking time by 30 seconds.
Prep Time1 min
Cook Time4 mins
Total Time5 mins
For the soft boiled eggs:
- Free range egg or eggs
- Cold water
- chives or spring onions
- smoked salmon
Place eggs gently into the saucepan and cover with cold water. Place over medium heat. Let the water reach boiling point at which time you will see bubbles forming on the bottom. Once most of the bubbles start floating to the surface, set your timer for exactly 3 minutes.
When the time is up drain the hot water and place the pot and eggs under cold running water for a minute to stop the cooking process.
Remove from pot and peel eggs or place in the fridge unpeeled for upto 4 days to use later.