Celery Free Soft-Boiled Eggs
Soft-boiled eggs are one of those quietly perfect foods — a glossy, fully set white giving way to a warm, jammy yolk that makes everything it touches taste better. The method here is precise and repeatable: a salted boil, a strict seven-minute timer, and a swift ice bath that stops the cooking right at that ideal point. Peeling under a thin stream of cold water is a small trick that makes a real difference, helping the shell slip away cleanly without tearing the white. With just eggs, salt, and ice, this is about as clean and unfussy as a recipe gets — no hidden additives, no complicated prep, nothing to second-guess. Serve them halved over a grain bowl, nestled into ramen, or simply on their own with a pinch of flaky salt. Once you nail the timing, you'll find yourself coming back to this technique again and again.
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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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