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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.

Recipe Summary

3 mins
9 mins
12 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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:

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

72 calories; protein 6.3g; carbohydrates 0.4g; fat 5g; cholesterol 186mg; sodium 71.5mg. Full Nutrition