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Soft boiled eggs on a white plate. Cut in half to show runny, yellow yolk.

How to Cook Soft-Boiled Eggs

To cook the perfect soft-boiled egg, remember three things. 1. Start the cold eggs in boiling water. 2. Use a timer. Cook for six to seven minutes. 3. Cool immediately in an ice bath.

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2 eggs


  • 2 large eggs, use more eggs if needed


  1. Fill a small pot with about two inches of water. Cover pot. Bring water to a boil.

  2. Gently add the eggs to the pot. Use a slotted spoon to make this easy. Cover the pot.

  3. Cook for 6 minutes. (For soft white, cook for 5 minutes. For thicker yolks, cook for 7 minutes.)

  4. While the eggs cook, fill a small bowl with ice and water. When the timer goes off, transfer the eggs immediately to the bowl. Cool for 5 minutes.

  5. Tap the eggs on a cutting board to crack the shell. Peel the eggs. Rinse under running water to remove any stuck-one pieces of shell.

  6. Store cooked, unpeeled eggs in the refrigerator for up to two days.