Soft Hard-Boiled Eggs
Ingredients12 m servings 72 cals
- Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. 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.
- Cook's Note:
- 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.
- If you gently crack the shells of the cooked eggs during the rinsing/cool down step, the water seeps in between the shell and egg and makes them extremely easy to peel.
Per Serving: 72 calories; 5 g fat; 0.4 g carbohydrates; 6.3 g protein; 186 mg cholesterol; 71 mg sodium. Full nutrition
ReviewsRead all reviews 19
I was skeptical because I've tried two suggestions before and it never comes out the way I want. I tried this and PERFECTION. Thank you thank you!!
This was perfect! Except I probably did something Chef John would gasp at horror at. Instead of gently letting cool water into the pot, after the cooking time was up I took the eggs out of the b...
I tried this steaming method and cooked the eggs for 7 minutes because I prefer a softer yolk. Fantastic! The yolk was still a little runny and the egg was cooked perfectly. Also used Chef J...
If you're looking for a soft-boiled egg this is a simple recipe that yields good results.
I use a small strainer to "slowly" lower the eggs into the hot water to avoid them cracking/breaking.