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Soft Boiled Egg

Perfect Soft-Cooked Eggs with Buttered "Soldiers"

The key here is two-fold: 1) Get your eggs quickly into the pot with the lid on 2) Immediately set a timer. It's ideal to use a digital timer or even the stopwatch on your smart phone so that timing is accurate. If you are doing a lot of eggs at once, adjust the size of the pot so the eggs fit easily and consider using a steaming basket that you can fill with eggs and drop into the pot so the eggs all cook for the same amount of time. Also, be sure to use eggs that are coming straight from the refrigerator.
Course Breakfast
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Servings 2 eggs with buttered soldiers
Calories 350 kcal
Author Katie Morford


  • 2 cold eggs (Safest Choice if using pasteurized eggs)
  • 2 slices bread
  • Butter
  • Salt and pepper for serving


  1. Fill a small pot with 1/2 inch of water. Turn the heat to medium-high and bring the water to a full boil. Quickly (though gently) set the eggs in the pot (using tongs if you prefer), add the lid, and set a timer for 6 1/2 minutes, continuing to cook the eggs over medium-high heat.
  2. While the eggs cook, toast and butter the bread. Cut into 1/2-inch-wide strips and put on a serving plate.
  3. As soon as the timer rings, put pot into the sink and run cold water over the eggs for 30 seconds to stop the cooking.
  4. Serve in egg cups, if you have them, with buttered soldiers.

Recipe Notes

Method adapted from Cook's Illustrated