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.