With a yolk that’s anything from runny to jammy, soft boiled eggs are a breakfast staple. In this Basics by The BakerMama, I’ll teach you how to soft boil eggs to your liking and peel them with ease.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
Eggs-cellent Soft Boiled Eggs
We love a soft-boiled egg at our house. And whether you take your yolks jammy or a little on the runny side, I have the tried-and-true method for getting your soft boiled eggs just how you like ’em. Plus, learn how to peel eggs easily without all the mess.
What Do I Need to Soft Boil Eggs?
- Cold eggs, straight from the refrigerator
- White vinegar
- Large pot
What to Serve with Runny Eggs
Eggs go with just about anything. Your favorite breakfast carbs, some salty meats and sweet fruits, for a start. Here are some of my family’s favorite foods to serve with eggs:
- With Baked Bacon: Oven baked so it makes perfectly crisp, beautiful bacon every time! Or for a bit of sweetness, try Baked Maple Brown Sugar Bacon. It’s heavenly.
- Classic French Toast: With its crispy, golden exterior and creamy, fluffy insides, Classic French Toast reigns supreme among breakfast carbs. Topped with powdered sugar, a drizzle of maple syrup, and fresh fruit, it’s breakfast at its very best!
- Homestyle Buttermilk Biscuits: Flaky, buttery, comforting goodness made from simple ingredients. They’re wholesome, delicious and sure to be a crowd favorite!
- A Top Your Own Toast Board: One of our favorite ways to enjoy a weekend breakfast or a weekday brinner. Everyone gets to top their toast just the way they like it with a delicious selection of savory and sweet toppings.
How to Soft Boil Eggs
- Bring a few inches of water to a boil in a large pot over high heat.
- Add vinegar for easy peeling after the eggs are cooked.
- Carefully lower each cold egg into the pot.
- Cook the eggs for 6 to 7 minutes. 6 minute boiled eggs will be more liquidy and 7 minute boiled eggs will be more jammy.
- Immediately place the eggs in an ice bath to stop cooking.
The Best Way to Peel Boiled Eggs
- Once cooled, gently tap the egg against a hard surface to break the shell all around it.
- Roll the egg gently between the palms of your hands to loosen the shell even more.
- Peel the eggs under cold water, starting on the larger end, until it’s completely peeled. Once free of all shell, rinse the egg completely.
How to Store Soft Boiled Eggs
Store in an airtight container in the refrigerator for up to a week.
More Ways to Cook Eggs
Packed with protein and easy to fix, eggs are a great way to start your day. Here are some of my favorite ways to cook them, with easy-to-follow instructions to get it right every time:
- Sunny-Side-Up: A bright, shiny yellow yolk in a field of cooked white make the perfect sunny-side-up egg.
- Soft Scrambled: Light, fluffy scrambled eggs make a delicious addition to any breakfast.
- Hard Boiled: They’re picture perfect for salads, snacks, and delicious deviled eggs.
- In an omelet: With easy to follow instructions and tips on all the yummiest fillers, you can make the perfect omelet every time.
- Cook Runny Eggs in a Mini Muffin Tin: This easy egg method makes quick work of feeding a crowd for a holiday breakfast or a weekend brunch!
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!
xoxo,
How to Soft Boil and Peel Eggs
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Yield: 8
Description
With a yolk that’s anything from runny to jammy, soft boiled eggs are a breakfast staple. In this Basics by The BakerMama, I’ll teach you how to soft boil eggs to your liking and peel them flawlessly.
Ingredients
- 8 eggs, COLD straight from the refrigerator
- 1 tablespoon white vinegar
Instructions
- Bring a few inches of water to a boil in a large pot over high heat.
- Add vinegar for easy peeling after the eggs are cooked.
- Carefully lower each cold egg into the pot.
- Cook the eggs for 6 to 7 minutes. 6 minute boiled eggs will be more liquidy and 7 minute boiled eggs will be more jammy.
- Immediately place the eggs in an ice bath to stop cooking.
- Once cooled, gently tap the egg against a hard surface to break the shell all around it.
- Roll the egg gently between the palms of your hands to loosen the shell even more.
- Peel the eggs under cold water, starting on the larger end, until it’s completely peeled. Once free of all shell, rinse the egg completely.
- Store in an airtight container in the refrigerator for up to a week.
