Hazelnut Free Soft-Boiled Eggs
Few things beat the quiet satisfaction of cracking into a perfectly cooked egg with a glossy, jammy yolk that's just set enough to hold its shape. This method nails that texture every single time — a fully cooked white giving way to a warm, custardy center that feels almost luxurious for something so simple. The ice bath is the real secret here, stopping the cooking instantly so you're not left with a chalky, overcooked yolk or a rubbery white. Peeling under a thin stream of cold water makes the shells slip off cleanly, which means you actually get to enjoy the result instead of fighting with it. Whether you're layering them over grain bowls, ramen, or toast, or just eating them straight with a pinch of flaky salt, these eggs deliver every time. The entire ingredient list is naturally free of tree nuts and nut-derived oils, so there's zero guesswork about what's going into your meal — just eggs, salt, and ice.
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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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