softCookedEggs

perfect soft-cooked eggs

When I want to truly savor the fresh taste of these precious eggs I opt for something simple. Lately I’ve been on a quest to find the best soft-cooked eggs. Perfecting the soft-cooked egg is a bit of an art form. The whites should be firm but still very tender. The yolk should be creamy on the outside and soft and runny in the center. Unlike other egg dishes, there is no way to tell if you’ve got it right until you slice off the top and slide your spoon in–then it’s too late to make any changes. I’ve tested numerous methods by chefs and home cooks alike and have had success with two very different methods. Choose your favorite.


Tips: Start with cold large eggs.
Choose the smallest saucepan that will fit the number of eggs in one layer.
Use gentle heat, never boil the eggs rapidly.

Method #1: Gentle Simmer
• Bring a small saucepan of water to a full boil over high heat.
• Gently lower the eggs into the boiling water and immediately turn the heat down to medium-low keeping the eggs at a very soft gentle simmer.
• Cook the eggs for 5 1/2 to 6 minutes, adjusting the heat as necessary.
• Run the eggs under cold water for about 30 seconds to stop the cooking and serve.

Method #2: Off the Heat
• Place the eggs in a small saucepan and barely cover with cold water.
• Bring the water to a full rapid boil over high heat.
• Immediately remove the pan from the heat and let stand, uncovered, 4 minutes.
• Run the eggs under cold water for about 30 seconds to stop the cooking and serve.

Serves 2