- breakfast
- eggs
- high-protein
- low-carb
Perfect Soft-Boiled Eggs
Creamy soft-boiled eggs with a runny yolk, ready in ten minutes. Serve with whole-grain toast and vegetables for a steady-energy breakfast.
2 servings Prep 2 min Cook 8 min 2 min + 8 min Easy
Ingredients
- 4 large eggs, straight from the fridge
- Water
- A pinch of sea salt and black pepper
- 1 tsp olive oil or butter, for serving
- Optional: fresh chives or dill, chopped
Instructions
- Bring a medium pot of water to a rolling boil. Lower the eggs in gently with a spoon.
- Boil for exactly 6 minutes for a jammy, soft yolk, or 7 minutes for a firmer but still soft yolk.
- Transfer the eggs to a bowl of ice water for 1 minute — this stops the cooking and makes them easy to peel.
- Peel, halve, season with salt and pepper, and finish with a drizzle of olive oil and fresh herbs.
Notes
- Start timing as soon as the eggs hit the boiling water; altitude and egg size shift the timing by 30–60 seconds.
- Serve with avocado, sautéed spinach, or a few cherry tomatoes to add fibre and volume to the meal.
- For meal prep, cook a batch and keep them in the shell in the fridge for up to 3 days — peel just before eating.
