Pork Free Soft-Boiled Eggs
Few things in the kitchen are as satisfying as cracking open a perfectly cooked egg to reveal that glossy, jammy yolk inside. The technique here is precise and repeatable — a full rolling boil, exactly seven minutes, then straight into an ice bath — so you get a fully set white every single time without any guesswork. That ice bath step is the real secret, stopping the cooking instantly and making the shells peel away cleanly under a stream of cold water. These eggs are endlessly versatile: slice them over grain bowls, ramen, salads, or just eat them with a pinch of flaky salt straight from your hand. The ingredient list is about as short as it gets — eggs, salt, and ice — which means there's nowhere for unwanted additives or mystery proteins to hide. Whether you're meal-prepping for the week or pulling together a quick, protein-packed snack, this method delivers consistent, beautiful results every time.
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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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