Cashew Free Soft-Boiled Eggs
There is something deeply satisfying about cracking into a perfectly cooked egg to reveal that glossy, jammy yolk inside — and this method nails it every single time. A quick seven-minute boil followed by an ice bath is the secret to getting whites that are fully set without turning rubbery, while the center stays soft and almost custardy. The ice bath does double duty, stopping the cooking instantly and making the shells dramatically easier to peel. Starting from the wider end of the egg, where the natural air pocket sits, means the shell comes away cleanly with minimal frustration. With just eggs, salt, and ice, this is about as fuss-free as cooking gets — no sauces, no specialty ingredients, nothing that could sneak in an allergen you're trying to avoid. Serve them halved over grain bowls, ramen, or toast, or just eat them straight with a pinch of flaky salt and feel very pleased with yourself.
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!