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Perfect Soft Boiled Eggs

Straight into boiling water, start them in cold water and then raise the heat, boil then turn off, prick a hole in the bottom, don't prick a hole....who knew there were so many ways to boil an egg? This is my go-to method every time and I've done a minute-by-minute comparison of the eggs so you can work out your preference (mine is around 6½ minutes)

6 minutes - mostly firm egg white with mostly liquid egg yolk

7 minutes - firm egg white with a jammy egg yolk

8 minutes - firm egg white, mostly firm egg yolk, still jammy in the centre yolk

9 minutes - firm egg white, mostly firm egg yolk

anything under 6 minutes and the egg whites are still uncooked - 4 minutes are perfect for 'dippy' style eggs

anything over 9 minutes is a hard boiled egg - great for making aheads for snacks, salads etc.

* I use large eggs

* I use room temperature eggs, always

* use eggs as fresh as possible (easier to peel)


  1. Fill a saucepan with water - enough water to cover the eggs by about 1 inch and bring it to the boil

  2. Turn off the heat, use a spoon to carefully place each egg in the just boiled water then turn the heat back on and up to a gentle rolling boil and immediately set your timer for the desired time

  3. As soon as the timer is up, turn off to heat and carefully pour out the hot water into the sink, then immediately fill the pan up with cold water. Submerging the eggs in cold water stops them from continuing to cook (if it's a heavy pan or it's easier, you can remove the eggs 1-by-1 with a spoon into a large bowl of cold water)

  4. Remove an egg from the cold water and gently tap on the kitchen surface so a small crack appears in the shell. Use your thumbs to peel away the rest of the shell. I do this over a piece of kitchen paper towel so it's easy to clean up. Repeat until all peeled, place back in the bowl of cold water to remove any small shell fragments

  5. Serve, sliced in half lengthways

Nutritional Information

(per large egg)

72 calories

4.8g fat, 0g carbs, 6.3g protein

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