Wheat Free Soft-Boiled Eggs
Soft-boiled eggs are one of those quietly perfect foods — a glossy, fully set white giving way to a warm, jammy yolk that feels almost luxurious for something so simple. The technique here is precise and reliable: a rolling boil, exactly seven minutes, then straight into an ice bath to stop the cooking and lock in that ideal texture. Peeling under a thin stream of cold running water makes the shells slip off cleanly, which is a small trick that makes a real difference. For anyone navigating a wheat-free lifestyle, eggs are a naturally safe, protein-rich staple with zero ingredient label anxiety — no hidden additives, no grain-based fillers, just three pantry basics. Serve them halved over a grain-free bowl, alongside roasted vegetables, or simply with a pinch of flaky salt and a drizzle of good olive oil. Once you nail the timing, you'll find yourself coming back to this method again and again.
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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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