Tree Nut Free Soft-Boiled Eggs
Soft-boiled eggs are one of those simple pleasures that feel almost luxurious when done right — a fully set white giving way to a warm, jammy yolk that's rich and deeply satisfying. The technique here is precise and repeatable: a rolling boil, exactly seven minutes, and a quick plunge into an ice bath to stop the cooking right at that perfect moment. That ice bath step is what separates a truly great soft-boiled egg from one that's either rubbery or undercooked, and it's easy to pull off with just a bowl and some ice. 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 sauces, no coatings, no pantry wildcards to second-guess. Serve them halved over a grain bowl, sliced onto toast, 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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