Soft boiled eggs

Ah, the humble yet glorious soft-boiled egg — the golden middle ground between runny and firm, perfect for dipping toast soldiers, topping ramen, or adding luxe vibes to avocado toast.

Here’s how to get perfectly soft-boiled eggs every time:

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 Perfect Soft-Boiled Eggs (6–7 Minute Method)

You’ll Need:

• Eggs (room temp if possible — prevents cracking)

• Pot of boiling water

• Slotted spoon

• Bowl of ice water (for shocking)

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 Instructions:

1. Bring water to a boil:

   • Fill a pot with enough water to cover the eggs by about an inch.

   • Bring to a gentle boil over medium-high heat.

2. Lower the eggs in:

   • Use a slotted spoon to gently lower in the eggs.

   • Start your timer immediately:

   Doneness	Time
   Super runny yolk	6 minutes
   Slightly jammy yolk	6.5 minutes
   Set white + custardy yolk	7 minutes

3. Ice bath:

   • When the timer’s up, transfer eggs to an ice water bath for 1–2 minutes to stop the cooking.

4. Crack & peel:

   • Tap gently and peel under running water for ease.

   • Serve warm or cold — depending on the dish.

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 Ideas for Serving:

• With toast & butter (hello, dippy eggs!)

• Over ramen, grain bowls, or avocado toast

• On top of salads (especially with a sprinkle of flaky salt and chili oil )

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Need a steamed, air fryer, or jammy egg version? I can give you variations that match whatever mood or dish you’ve got in mind.