Citric Acid Free Soft-Boiled Eggs
Few things are as quietly satisfying as cracking into a perfectly cooked egg with a glossy, jammy yolk that's set just enough to hold its shape. For anyone navigating a citric acid sensitivity, eggs are one of the cleanest whole foods around — no additives, no preservatives, no hidden acids to worry about. This method keeps things beautifully simple: just eggs, salt, and ice water, so you know exactly what you're eating. The salted boiling water and precise seven-minute cook time are the real secrets here, giving you a fully set white and that coveted soft, golden center every single time. The ice bath stops the cooking instantly, which means no rubbery whites and no gray ring around the yolk. Peeling under a gentle stream of cold water makes the shells slip off cleanly, leaving you with smooth, tender eggs ready to halve and serve. Whether you're topping a grain bowl, slicing over toast, or eating them straight with a pinch of flaky salt, these are endlessly versatile and completely free of anything that might trigger a reaction.
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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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