Legume Free Soft-Boiled Eggs
Few things are as satisfying as cracking into a perfectly cooked egg to reveal that glossy, jammy yolk hiding underneath. This technique nails the sweet spot between a runny center and a fully set white — the kind of result that feels like a small kitchen victory every single time. A salted boil, a precise seven-minute cook, and a quick plunge into an ice bath are all it takes to get there consistently. 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 natural head start. For anyone navigating a legume-free lifestyle, eggs are one of the most reliable, protein-rich staples around, and this recipe keeps things beautifully clean with just three ingredients. Serve them halved over a grain bowl, sliced onto toast, or simply seasoned with a pinch of flaky salt straight from the shell.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!