Bring water to a gentle boil: Fill a medium saucepan with enough water to cover the eggs by about 1 inch. Bring it to a rolling boil, then lower the heat slightly so it’s not too aggressive.
Lower the eggs carefully: Use a spoon to gently lower the eggs into the boiling water — be careful not to crack them.
Set your timer: ⏱ Timing is everything!
6 minutes: Perfect golden jammy yolk — soft but not runny.
6½–7 minutes: Slightly firmer center, still creamy.
5 minutes: Very soft and flowy yolk (for dipping toast soldiers 🥖).
Cool immediately: When time’s up, transfer eggs into a bowl of ice water (or very cold tap water). Let sit for 2–3 minutes to stop the cooking.
Peel gently: Crack the shell all over, then peel under running water for easier removal.
Serving Ideas:
Sprinkle with salt, pepper, and a drizzle of olive oil 🧂
Serve over buttered toast, avocado toast, or ramen 🍜
Or top with everything bagel seasoning for a little crunch
💡 Ashley’s Tip:
Use room temperature eggs — they’re less likely to crack and cook more evenly.
Would you like me to show you how to make soft-boiled eggs with garlic butter toast dippers next? It’s the ultimate cozy breakfast combo! 🧄🍞
