Soft Hard-Boiled Eggs


Here's my foolproof method for making soft hard-boiled eggs when we want creamier yolks, such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.

Prep Time:
3 mins
Cook Time:
9 mins
Total Time:
12 mins


  • 1 ¼ cups water

  • 6 large cold eggs


  1. Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes.

  2. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.

    close up view of sliced Soft Hard-Boiled Eggs on a wooden board
    Chef John

Cook's Note:

If you gently crack the shells of the cooked eggs during the rinsing/cooling down step, the water seeps in between the shell and egg and makes them extremely easy to peel.

Nutrition Facts (per serving)

72 Calories
5g Fat
0g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 72
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 72mg 3%
Total Carbohydrate 0g 0%
Total Sugars 0g
Protein 6g
Calcium 28mg 2%
Iron 1mg 5%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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