Anti Inflammatory Soft-Boiled Eggs
Eggs are one of the most nutrient-dense whole foods you can put on your plate, and the soft-boiled method is arguably the best way to enjoy them. That jammy, golden center is deeply satisfying on its own, but it also pairs beautifully with grain bowls, leafy greens, or roasted vegetables — all staples of an inflammation-conscious kitchen. Unlike fried preparations that rely on added oils, this technique uses nothing but salted boiling water and an ice bath to deliver a perfectly cooked result every time. The ice bath is the real secret here: it stops the cooking instantly, protecting that silky yolk from turning chalky or overcooked. Peeling under a thin stream of cold water keeps the whites intact and makes the whole process surprisingly stress-free. With just three simple components and no processed ingredients in sight, this is the kind of effortless, clean eating that actually feels like a treat.
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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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