Low Sugar Soft-Boiled Eggs
There is something deeply satisfying about cracking into a perfectly cooked egg and finding that glossy, jammy yolk waiting inside. This technique delivers exactly that — a fully set white with a warm, custardy center that feels almost luxurious for something so simple. Salt in the water and a precise seven-minute cook time are the only tricks you need, and the ice bath locks in that ideal texture so the eggs don't keep cooking after they leave the pot. Peeling under a thin stream of cold running water makes the shells slip off cleanly, which means you actually get to enjoy the result instead of fighting with it. For anyone keeping a close eye on what goes into their food, eggs are about as clean as an ingredient gets — no hidden sweeteners, no additives, just protein and good fat. These are endlessly versatile straight from the pot, whether you're slicing them over a grain bowl, serving them with a sprinkle of flaky salt, or eating them plain right off the cutting board.
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Learn more →Ingredients
4 servings
- 8 large eggs
- 1 tsp salt
- ice, for the ice bath
Instructions
- 1
Fill a medium saucepan with enough water to submerge the eggs by at least 1 inch and add the salt. Bring to a full rolling boil over high heat.
- 2
Fill a large bowl with cold water and a generous amount of ice and set it near the stove.
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