Soft Boiled Eggs
Ingredients
Directions
Pour boiling water over the eggs.
Cover and place them at the back of the stove where the water stays just below boiling.
Cook for five minutes until the eggs are set and have a jelly-like consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Set into a soft, jelly-like texture as the whites and yolks cook gently in the hot water.
The step that matters
Keep the water just below boiling. Water at a hard boil cooks the eggs too fast, toughening the whites and firming the yolks before the centres are soft. Holding the water just under a simmer lets heat penetrate gently, so the white sets while the yolk stays runny.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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