This recipe appears in:The Food Lab: How to Make Perfect Hard-Boiled Eggs
Perfect soft-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs with tender whites and liquid yolks every single time.
- 3 quarts water
- 1 to 6 large eggs
Bring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.