Photo by Ted Cavanaugh
To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.
Recipe information
Yield
4–8 Servings
Ingredients
4–8
large eggs
Need to make a substitution?
Preparation
Step 1
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Step 2
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Do Ahead
Step 3
Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.