Soy Free Soft-Boiled Eggs
There is something deeply satisfying about cracking into a perfectly cooked egg to reveal a glossy, jammy yolk — and this method nails it every single time. With just eggs, salt, and ice, the ingredient list could not be simpler or more naturally free of soy in any form. The seven-minute cook time is the real secret here, landing you right in that sweet spot between a runny center and a fully set white. The ice bath is non-negotiable — it stops the cooking instantly and makes peeling dramatically easier, especially when you start from the wider end where the air pocket sits. Whether you're layering them over ramen, slicing them onto toast, or eating them straight with a pinch of flaky salt, these eggs deliver serious payoff for minimal effort. It's the kind of foundational recipe that quietly becomes one of the most-used techniques in your kitchen.
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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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