I love soft-boiled 5-minutes eggs with softer yolks, but Leo prefers his eggs to sit for 6 minutes. These instructions allow you to cook the eggs to your liking.
Recipe from The Kitchn.
- 6 large cold eggs
Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.
Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil.
As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don't forget about the pan on the stove or let the eggs boil for too long or they will over cook.
Leave the eggs in the covered pan for the right amount of time. How long depends on whether you want soft-boiled or hard-boiled eggs. Here's how long each will take:
- For runny soft-boiled eggs (barely set whites): 3 minutes
- For slightly runny soft-boiled eggs: 4 minutes
- For custardy yet firm soft-boiled eggs: 6 minutes
- For firm yet still creamy hard-boiled eggs: 10 minutes
- For very firm hard-boiled eggs: 15 minutes
While your eggs are cooking, fill a bowl with ice water.
After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places. (Skip this step if you're not eating the eggs right away, your eggs are very soft-boiled with runny yolks, or if you're planning to dye your eggs for Easter.)
Transfer the eggs to the ice water and leave them there for at least 1 minute. Once cool, remove and dry the eggs. Stored dry, un-cracked, and refrigerated, the eggs will keep for about 1 week.
When ready to eat, peel the egg and enjoy.