Soft-Boiled Egg
A soft-boiled egg has a firm white and a still liquid, creamy yolk. It is perfect for eating with toast, in ramen, or as a side. The exact 6-minute timing is crucial for the perfect yolk.
⏱️ Cooking Time: 6 minutes
🥘 Ingredients
- Room temperature eggs
- Enough water to cover eggs
- Ice for the ice bath
👨🍳 How to Make
- 1
Boil water in a pot (enough water to cover the eggs).
- 2
With water already boiling, carefully lower eggs with a spoon.
- 3
Cook for exactly 6 minutes on medium heat (maintaining a gentle boil).
- 4
Prepare a bowl with ice water.
- 5
When time is up, immediately transfer eggs to the ice bath.
- 6
Let cool for 2-3 minutes before peeling.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| Mollet egg (creamy yolk) | 7 min | At 7 minutes the yolk is creamy but not fully liquid - the ideal point for ramen. | |
| Extra soft-boiled | 5 min | At 5 minutes the yolk is very runny. Ideal to serve in the shell with toast (egg cup). |
💡 Tips
- ✦ Room temperature eggs crack less when placed in boiling water.
- ✦ The ice bath stops the cooking and makes peeling easier.
- ✦ Peel under running water to help remove the shell.
- ✦ Use eggs at least 5-7 days old (not super fresh) for easier peeling.
🧠 Did You Know?
The egg is considered one of nature's most complete proteins, containing all essential amino acids.
Shell color (white or brown) does not affect taste or nutritional value - it depends only on the breed of hen.
🥗 Nutrition Info
One boiled egg (50g) contains about 78 kcal, 6g of protein, and 5g of fat. Rich in choline, vitamin D, and vitamin B12.