Whole 30 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. This method nails that texture every single time — a fully set white with a center that's warm and almost custardy, not chalky or overdone. The ice bath is the real secret here, stopping the cooking instantly so you get consistent results rather than a guessing game. With just eggs, salt, and ice, this is about as clean and compliant as a recipe gets — no labels to scrutinize, no sneaky additives, nothing to second-guess. It's the kind of foundational skill that makes the rest of your meal prep easier, whether you're slicing them over a salad, tucking them into a bowl, or eating them straight with a pinch of flaky salt. Simple, reliable, and genuinely delicious.
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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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