A classic, simple preparation where eggs are gently cooked in boiling water to achieve a creamy, runny yolk with a set white. Perfect for breakfast served with toast soldiers for dipping.
Serve immediately while still warm for best texture. For harder yolks, extend cooking time to 12-13 minutes and cool in an ice bath before peeling.
Ingredients
Scale
Measurement units
- 4 large Eggs (room temperature preferred)
Ingredients
Scale
Measurement units
- 4 large Eggs (room temperature preferred)
Instructions
Bring water to a boil
Bring a pot of water to a rolling boil—use enough water to cover the eggs by about 1 inch.
Equipment: pot
Lower eggs into boiling water
Gently lower the eggs into the boiling water using a spoon to prevent cracking.
Equipment: pot, spoon
Cook eggs to desired doneness
Set a timer for 6 minutes for a runny yolk with a set white, or 7 minutes for a slightly firmer yolk.
Equipment: pot, timer
Remove eggs and serve
Carefully remove the eggs with a slotted spoon and place them in egg cups.
Serve immediately with buttered toast for dipping.
Equipment: slotted spoon, egg cups
Before you cook
Cook notes
- • Serve immediately while still warm for best texture
- • For harder yolks, extend cooking time to 12-13 minutes and cool in an ice bath before peeling
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