Vegetarian 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 precise but completely approachable — a rolling boil, exactly seven minutes, and a swift plunge into an ice bath are all it takes to nail that coveted set white with a warm, custardy center every single time. The salt in the water and the cold-water peel trick (starting from the wider end where the air pocket sits) are small details that make a real difference in both flavor and presentation. These eggs are endlessly versatile — slice them over grain bowls, ramen, avocado toast, or a simple green salad for an instant protein boost that feels a little luxurious. With just three ingredients and one pot, this is the kind of foundational recipe that earns a permanent spot in your weekly rotation.
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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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