Mushroom Free Soft-Boiled Eggs
Soft-boiled eggs are one of those quietly perfect foods — a glossy, fully set white giving way to a warm, jammy yolk that feels almost luxurious for how little effort it takes. The method here is precise and reliable: a rolling boil, exactly seven minutes, then straight into an ice bath to stop the cooking and lock in that ideal texture. That ice bath step is what separates a truly great soft-boiled egg from one that's either rubbery or underdone, and it only takes five minutes. Peeling under a thin stream of cold running water makes the shells slip off cleanly, which means you actually get to enjoy the result instead of fighting with it. With just eggs, salt, and ice, there's nothing hidden in this recipe — no broths, no sauces, no blended seasonings that might sneak in unwanted ingredients. Serve them halved over a grain bowl, nestled into ramen, or simply on their own with a pinch of flaky salt.
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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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