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How To Make the Jammiest Soft-Boiled Eggs

If you can never get soft-boiled eggs quite right, try this easy technique.

We can all agree that eggs are the ultimate breakfast food—they're light but pack a ton of protein. And you know what's even better than a hard-boiled egg? A juicy, soft-boiled egg with a bright yolk that spills out like jam. You'll achieve this texture by soft-boiling the egg for exactly 6 minutes, and then plunging it into an ice bath, which ensures that the cooking process stops at the 6-minute mark.

You don't have to eat a jammy egg with bread to enjoy its texture—break it open on an avocado half or atop a savory porridge or a breakfast salad.

And here's a foolproof way to achieve a perfect soft-boiled egg with an oozing, creamy yolk every time.

Boil the eggs

making soft boiled eggs
Kiersten Hickman/Eat This, Not That!

Bring a medium pot of water to a boil. Gently lower several eggs into the water, making sure not to interrupt the boil. Set a timer and cook them exactly 6 minutes.

Transfer to an ice bath

making soft boiled eggs
Kiersten Hickman/Eat This, Not That!

In the meantime, prepare an ice bath (a bowl with ice and some water). Remove the eggs from heat and immediately plunge them into the ice bath—this will prevent eggs from cooking any further. Let them sit in the ice bath for several minutes.

Peel them

making soft boiled eggs
Kiersten Hickman/Eat This, Not That!

Remove the eggs from the ice bath and peel them. You'll notice the shell comes off in large pieces, making the job very easy.

Serve on bread, avocado, or over grains

soft boiling eggs
Kiersten Hickman/Eat This, Not That!

Think of your egg as a sauce bomb. Gently lay it on a piece of toast, avocado half, or a grain bowl, and break it open, letting the yolk ooze out. Add a sprinkle of flaky sea salt on top and enjoy.

The easy way to make healthier comfort foods.

Mura Dominko
Mura is ETNT's Executive Editor, leading the coverage of America's favorite restaurant chains, grocery stores, and viral food moments. Read more about Mura