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Soft Hard-Boiled Eggs

Rated as 4.93 out of 5 Stars

"Here's my foolproof method for making hard-boiled eggs when we want softer, 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."
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Ingredients

12 m servings 72 cals
Original recipe yields 6 servings

Directions

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  1. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 72 calories; 5 g fat; 0.4 g carbohydrates; 6.3 g protein; 186 mg cholesterol; 71 mg sodium. Full nutrition

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Reviews

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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!!

My first time making soft-boiled eggs, and it worked perfectly!

Excellent! Now doing all my hard boiled eggs like this. Thanks Chef john!

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...

Chef John is wright on again!!!!

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.

Followed directions two times and both turned out perfect!