How To Make the Jammiest Soft-Boiled Eggs
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.
And here's a foolproof way to achieve a perfect soft-boiled egg with an oozing, creamy yolk every time.
Boil the eggs
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
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.
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
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.
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