Want a runny yolk but don't want to fry or poach an egg? Enter soft-boiled eggs! These are probably my favorite way to enjoy eggs quickly. If you happen to have an electric kettle, use it to boil your water to save time—that's a favorite kitchen hack of Diane's. —Team 21DSD
Easy Soft-Boiled Eggs
prep time: 5 minutes | cook time: 7 minutes | servings: 12 eggs (3 per serving)
gluten-free • dairy-free • nut-free • nightshade-free • fodmap-free • sugar-free
- 1 dozen large eggs, room temperature
- Fill a large bowl with ice water.
- Fill a large saucepan about two-thirds full with water, cover, and bring to a boil over high heat. When the water comes to a boil over high heat. When the water comes to a boil, gently place the eggs in the pot using a slotted spoon. Boil for 7 minutes, then move the eggs to the ice bath and wait 1 minute before peeling the eggs. Serve warm.
- Store peeled eggs in an airtight container in the refrigerator for up to 1 week. To reheat, place a few eggs in a bowl of hot tap water for about 5 minutes.