Carrageenan Free Soft-Boiled Eggs
Few things are as satisfying as cracking into a perfectly cooked egg with a glossy, jammy yolk that's just barely set. This technique nails that texture every time — a fully firm white giving way to a warm, custardy center that's ideal on toast, ramen, grain bowls, or eaten straight with a pinch of flaky salt. The ice bath is the real hero here, stopping the cooking instantly so you get consistent results rather than a chalky, overcooked yolk. For anyone navigating a carrageenan-free lifestyle, eggs are one of the cleanest whole foods around — no additives, no stabilizers, no ingredient labels to scrutinize. The only things in this recipe are eggs, salt, and ice, which means you can cook with total confidence. Peeling under cold running water starting from the wide end makes the shells slip off cleanly, leaving you with smooth, beautiful eggs ready to serve however you like.
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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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