Unusual recipes

375-Second Soft-Boiled Eggs

375-Second Soft-Boiled Eggs


Serves 2 (serving size: 2 eggs)

It may seem weird to call for a cooking time down to the second, but bear in mind that the temperature difference between a creamy yolk and a solid one is a mere 8°F. If you like your yolks only thickened, without any slightly set parts on the edges, boil them for 6 minutes. Egg yolks cook faster than egg whites, so we call for cold eggs; cold yolks cook slower, insulated in the shells by the whites.


  • 2 qt. water
  • 4 cold large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 144
  • Fat 9.5g
  • Satfat 3.1g
  • Monofat 3.7g
  • Polyfat 1.9g
  • Protein 13g
  • Carbohydrate 1g
  • Fiber 0.0g
  • Cholesterol 372mg
  • Iron 2mg
  • Sodium 382mg
  • Calcium 57mg
  • Sugars 0g

How to Make It

Bring 2 quarts water to a boil in a medium saucepan over medium-high. Gently add eggs, straight from the fridge. The boil will halt for a moment as the water temperature drops. When boiling resumes, adjust heat as needed so the eggs don't bounce hard on the bottom of the pan, cracking the shells. Cook 6 minutes and 15 seconds for thick, creamy yolks that have just barely begun to set around the edges. Meanwhile, fill a medium bowl with ice and water. The second the eggs are done, pull them out with a slotted spoon, and plunge them into the ice bath. Let stand 2 minutes. Cut off tops or crack eggs, and remove shells gently; soft-cooked eggs are wobbly and fragile. Sprinkle evenly with salt and pepper after cutting in so the yolks get seasoned, too.

Watch the video: How to Make Fancy Soft Boiled Eggs with Toast Soldiers 糖心蛋 + 烤麵包條 食譜 (August 2021).