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Meal Instructions
Specimen #0184·BOILING·Dead Simple

Perfect Soft-Boiled Eggs (6:30 Method)

6 minutes 30 seconds in a rolling boil gives you set whites and a molten orange yolk — the ramen egg, the toast dipper, the breakfast salad crown.

Cook temp
212°F
Total time
12m
REST
3m
Serves
4
PREP
2m
Ingredients
4 Large Eggs — Grade A, cold from fridge
4 cups Cold Water
2 cups Ice Cubes — for ice bath
2 cups Cold Water for Bath
to taste Flaky Sea Salt — for finishing
to taste Black Pepper
Equipment
3-qt Saucepan
Slotted Spoon
Bowl for Ice Bath
Digital Timer
DirectionsGet to the point
1Bring 4 cups water to a full rolling boil in a 3-qt saucepan.
2Lower 4 cold eggs in with a slotted spoon; start timer at 6:30 immediately.
3Keep at gentle rolling boil for full 6:30; transfer to ice bath 3 minutes.
4Crack the wide end, peel under running water — dip in furikake or salt.
Dad pro tip

Marinate peeled soft-boiled eggs in 1/4 cup soy sauce + 1/4 cup water + 1 tbsp mirin for 2 hours in the fridge for ramen-style ajitama eggs. Best egg you'll ever put on top of noodle soup.

Kid adjustment

For kids, extend cook time to 8 minutes for a fully-set jammy yolk that scoops with a spoon. Molten runny yolks are texturally challenging for young kids.

Reheat

Soft-boiled eggs do not reheat well — the yolks continue cooking under residual heat. Peel and eat within 20 minutes for peak texture, or refrigerate and eat cold within 24 hours.

BASIS: Tested on 4 large Grade A eggs straight from the fridge, lowered into a full rolling boil in a 3-qt saucepan, cooked exactly 6 min 30 sec, then ice-bathed 3 minutes.72 kcal · 6g protein · 0g carbs · 5g fat
USDA FoodData Central #748967
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