Nutmeg Free Soft-Boiled Eggs
Few things are as satisfying as cracking into a perfectly cooked egg with a glossy, jammy yolk that's set just enough to hold its shape. This method nails that texture every time — a fully cooked white giving way to a rich, golden center that's warm all the way through. 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 running water makes the shells slip off cleanly, which is one of those small tricks that makes a big difference. With just eggs, salt, and ice, there's nothing hiding in this recipe — no spice blends, no pre-mixed seasonings, no surprises. It's a clean, simple technique that works beautifully on its own or as the foundation for grain bowls, ramen, toast, or a quick high-protein snack any time of day.
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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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