Topping virtually any dish with a wonderfully cooked egg makes it that significantly better, which is why we have now this soft-boiled egg recipe memorized (for hard-boiled eggs, look over right here). Whereas many a treatise has been written about the way to grasp this talent, all it takes is boiling water and 6 and half minutes—that’s the magic quantity for foolproof, good soft-boiled massive eggs with cooked-through whites and agency however jammy yolks that you would be able to add to bowls of ramen, salads like this one with rye berries and peppery greens, or toast. And, as former BA editor Sarah Jampel proclaims, “there’s no lazier, extra spectacular snack than aioli-topped jammy eggs.”
Decreasing eggs into boiling water lets you extra exactly observe how lengthy they’re uncovered to the warmth. Notably, on this soft-boiled egg recipe, you don’t have to attend for the eggs to come back to room temperature earlier than cooking them. You’ll be able to take them out of the fridge and decrease them (fastidiously!) straight into the pot. Simply keep in mind: The eggs will proceed to prepare dinner if you happen to don’t cool them instantly in a shower of chilly (ideally ice) water. This may also make them simpler to peel and eat.
These eggs will hold in a sealed container within the fridge for 3 days, so making a batch is sweet planning. When you get used to having them readily available, you’ll by no means return.
Editor’s word: This recipe was initially printed in March 2017.