Perfect Boiled Eggs Recipe

Now that we explained why eggs are nature’s perfect food, let’s move on to how to make the perfect boiled egg!

Confession: As much as I have always loved to cook, I always had a hard time with boiled eggs. Too hard, too soft, tough to peel, and so on. Boiled eggs are a perfect portable snack or breakfast on the go, and good way to get in extra protein and nutrients at the end of the day if you’re not feeling totally satisfied.

After years of making these and experimenting, I finally found my favorite way to enjoy them!

Soft boiled!

I never thought I liked them this way because I was never able to make them without the whites around still being raw …which …yuck!

The method is simple and the cooking time a depend on your preference and how large your eggs are (this gets tricky when you get pastured eggs from the farm!)

Simply place eggs in a pot with about 1 1/2 inches of water:

soft boiling eggs

As soon as water starts to bubble (which is quick for me since I use a gas stove) place a lid on it:

soft boiled eggs


This is where it can get tricky. Timing will run anywhere from 6 minutes to 9. I get large eggs from the farm and my magic number seems to be 7:30 minutes.

As soon as timer goes off place the eggs in ice water to stop the cooking process:


I find the fresher the egg, the tougher it can be to peel. However, I have had luck using this cooking method, and peeling my eggs under cool running water:


These are a perfect portable breakfast, snack, or for homemade eggs salad! I love it with just sea salt and pepper!

The benefit of eating soft boiled eggs is that the enzymes in the nutritious yolk are still in tact!

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