Lactose Free Soft-Boiled Eggs
Few things are as satisfying as cracking into an egg with a perfectly set white and that glossy, jammy yolk at the center — and this method nails it every single time. Salt in the boiling water, a precise seven-minute cook, and an immediate plunge into an ice bath are the three moves that make all the difference between rubbery and sublime. Because eggs are naturally free of dairy, there's nothing to swap or substitute here — just a clean, protein-packed result that works beautifully on its own or as a topping for grain bowls, ramen, salads, and toast. The ice bath isn't just a nice touch; it stops the cooking instantly and makes peeling dramatically easier, especially when you start from the wider end where the air pocket gives you a head start. Whether you're building a quick weekday breakfast or prepping a batch for the week ahead, these eggs deliver serious flavor with almost zero effort.
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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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