Cinnamon Free Soft-Boiled Eggs
Soft-boiled eggs are one of those simple pleasures that feel a little luxurious every single time — that glossy, jammy yolk surrounded by a perfectly set white is genuinely hard to beat. The method here is precise and reliable: a full rolling boil, exactly seven minutes, then straight into an ice bath to stop the cooking and make peeling a breeze. Salt in the water and the trick of peeling under a thin stream of cold running water starting from the wide end means you actually get clean, beautiful eggs instead of a ragged mess. For anyone navigating spice sensitivities, eggs are a naturally safe canvas — no blends, no hidden seasonings, just three clean ingredients you can trust. They work beautifully on their own, halved over a grain bowl, nestled into ramen, or eaten straight with a pinch of flaky salt. Once you nail the timing, this becomes one of those effortless techniques you'll reach for 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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