How to Cook the Perfect Soft-Boiled Eggs
You will need 6 eggs and a kitchen timer or stopwatch 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 if you want to peel and cut the eggs, you may need them to be a touch more set so stick to the higher time limits recommended for each method. For induction cooktops, in method 3, you may need to extend the cooking time by 30 seconds especially if using the rapid boil or top cooking setting to start with.
For the soft boiled eggs:
- 6 large eggs (hen eggs, 58g each or 700g to a dozen)
- Cold water
- chives or spring onions
With asparagus "soldiers"
- smoked salmon or prosciutto
- asparagus spears
Use this method for room temperature eggs. Bring a pot of water to a rolling boil. Use a spoon to gently lower each at-room-temperature egg in. Bring back to the boil and cook for 5-6 minutes, uncovered, then immediately transfer to an ice bath. Leave for 5 minutes before peeling.
Use this method for room temperature eggs. Bring a pot of water to a rolling boil. Use a spoon to gently lower each egg in. Return to a simmer, reduce heat and cook for 5-6 minutes, uncovered, then immediately transfer to an ice bath. Leave for 5 minutes before peeling.
Cold Water, Cold Eggs Method
Place eggs into a pot and cover with cold water. Place over high heat. Once the water starts bubbling from the bottom all the way to the top with large bubbles and the eggs start vibrating (you will hear a soft tapping sound), reduce heat to a medium simmer. Set your timer for exactly 3.5 minutes. Cook for a further 30 seconds if you prefer the yolk a little more set around the edge. Drain and transfer to an ice bath. Leave for 5 minutes before peeling.
Peel soft-boiled eggs and serve cut open with your choice of toppings or sides.
For asparagus soldiers, wrap each spear with smoked salmon or prosciutto. Sear on a hot pan or in a sandwich press. Serve egg in an egg cup, cut the top open with a knife and serve asparagus spears on the side, ready for dipping!