Topping virtually any dish with a wonderfully cooked egg makes it that a lot better, which is why we now have 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, excellent soft-boiled massive eggs with cooked-through whites and agency however jammy yolks you could 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.”
Reducing eggs into boiling water means that you can 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 bear in mind: The eggs will proceed to prepare dinner in the event you don’t cool them instantly in a shower of chilly (ideally ice) water. This may even make them simpler to peel and eat.
These eggs will preserve in a sealed container within the fridge for 3 days, so making a batch is nice planning. When you get used to having them available, you’ll by no means return.
Editor’s notice: This recipe was initially revealed in March 2017.