Skip to main content
Main

Soft Boiled Eggs

Soft boiled eggs are eggs cooked in boiling water for about ten minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Soft Boiled Eggs

Ingredients

Directions

Prepare

  1. Select a saucepan that holds the eggs with little spare space.

  2. Pour boiling water into the saucepan, allowing 1 cup for each egg.

Cook

  1. Slip the eggs into the water and cover the saucepan with a lid.

  2. Place the saucepan on a table or a warm spot for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

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
The white and yolk set gradually from the outside in as the heat reaches them.
Boiling water
Carries heat into the eggs, cooking them gently without direct contact with a flame.

The step that matters

Place the saucepan on a table or a warm spot for 10 minutes.. The eggs keep cooking from residual heat after the pan is removed from the stove, so the 10 minutes decides how firm the yolk becomes. Keeping the pan covered holds in the heat that does this work.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes