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375-Second Soft-Boiled Eggs

Photo: Jennifer Causey
Total time 20 mins
Yield

Serves 2 (serving size: 2 eggs)

It may seem weird to call for a cooking time down to the second, but bear in mind that the temperature difference between a creamy yolk and a solid one is a mere 8°F. If you like your yolks only thickened, without any slightly set parts on the edges, boil them for 6 minutes. Egg yolks cook faster than egg whites, so we call for cold eggs; cold yolks cook slower, insulated in the shells by the whites.  

Ingredients

  • 2 qt. water
  • 4 cold large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 144
  • fat 9.5 g
  • satfat 3.1 g
  • monofat 3.7 g
  • polyfat 1.9 g
  • protein 13 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 372 mg
  • iron 2 mg
  • sodium 382 mg
  • calcium 57 mg
  • sugars 0 g

How to Make It

  1. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Gently add eggs, straight from the fridge. The boil will halt for a moment as the water temperature drops. When boiling resumes, adjust heat as needed so the eggs don't bounce hard on the bottom of the pan, cracking the shells. Cook 6 minutes and 15 seconds for thick, creamy yolks that have just barely begun to set around the edges. Meanwhile, fill a medium bowl with ice and water. The second the eggs are done, pull them out with a slotted spoon, and plunge them into the ice bath. Let stand 2 minutes. Cut off tops or crack eggs, and remove shells gently; soft-cooked eggs are wobbly and fragile. Sprinkle evenly with salt and pepper after cutting in so the yolks get seasoned, too.