Alpha Gal Friendly Soft-Boiled Eggs
Eggs are one of those rare ingredients that are naturally free from the mammalian meat byproducts that make dining so complicated with alpha-gal syndrome, and this simple preparation lets them shine without any risky additions. The result is a beautifully cooked egg with a fully set white and that coveted jammy, golden center — the kind you see on ramen bowls and grain salads but can absolutely make at home. The technique here is precise and repeatable: a rolling boil, exactly seven minutes, and a swift transfer to an ice bath that stops the cooking and makes peeling genuinely easy. Starting the peel from the wider end where the air pocket sits is a small tip that makes a real difference, especially when you want clean, intact halves. With just eggs, salt, and ice, there are no hidden ingredients to second-guess and no label-reading required. These are endlessly versatile — eat them straight, slice them over vegetables, or tuck them into a bowl with whatever safe, plant-forward toppings you love.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!