The ideal cooking time for soft boiled eggs varies slightly depending on how runny or set you prefer the yolk and whites. Here are common guidelines for large eggs taken cold from the refrigerator:
- 3 to 5 minutes: very soft whites, liquid yolk
- 6 minutes: fully set whites, liquid yolk (perfect soft boiled egg)
- 7 to 8 minutes: slightly more set yolk, still soft but less runny
To make soft boiled eggs, bring water to a boil, carefully add cold eggs, and start timing. After the desired time, immediately transfer eggs to an ice water bath to stop cooking and make peeling easier. For a classic perfect soft boiled egg with firm whites and a runny yolk, a cooking time of 6 minutes is generally recommended. Different sources agree on 6 minutes as a good standard for soft boiled eggs with fully set whites and a liquid yolk, while a shorter time gives a softer white and more runny texture overall. So, plan:
- 6 minutes for a standard soft boiled egg
- 3 to 5 minutes for softer, less set whites
- 7 to 8 minutes for a yolk that’s soft but not liquid
Always cool eggs in ice water after cooking to stop further cooking and ease peeling.
