Pescatarian Soft-Boiled Eggs
Few things in the kitchen are as quietly satisfying as cracking open a perfectly cooked egg to reveal a glossy, jammy yolk. The technique here is all about precision — a full rolling boil, exactly seven minutes, and a swift transfer to an ice bath that stops the cooking right in its tracks. That ice bath is the real secret, giving you a fully set white with a center that's warm and almost custardy rather than chalky or overdone. 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. These eggs are endlessly versatile — slice them over a grain bowl, tuck them into a noodle soup, or eat them straight with a pinch of flaky salt. The ingredient list is about as minimal as it gets, which means the quality of the eggs themselves really shines through. Simple, reliable, and genuinely delicious every single time.
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!