Macadamia Free Soft-Boiled Eggs
There is something deeply satisfying about cracking into a perfectly cooked egg to reveal that glossy, jammy yolk hiding underneath. This method is all about precision — a rolling boil, exactly seven minutes, and a swift transfer to an ice bath that stops the cooking right in its tracks. The result is a fully set white with a center that's warm and custardy rather than chalky or overdone. Peeling under a thin stream of cold running water makes the shells slip away cleanly, which means you actually get to enjoy the process instead of fighting with stubborn bits of shell. Serve them halved over a grain bowl, sliced onto toast, or simply seasoned with a pinch of flaky salt straight from your hand. It's one of those foundational techniques that once you nail it, you'll find yourself making on repeat.
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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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