Soft Boiled Egg

Source: Personal recipe

Yield: 2 serving(s)

Time: ~10 min

About

Two methods for a perfect soft boiled egg with a jammy, runny yolk. The sous vide method is foolproof; the boiling method is faster. Times are for fridge-cold eggs.

Ingredients

• 2 eggs
• Water

Instructions

Method 1: Sous Vide (Foolproof)

1. Set a sous vide circulator to 65–66°C.
2. Submerge eggs directly in the water bath (still in shell) for 1–2 hours until fully up to temperature.

Method 2: Boiling Water

1. Bring a pot of water to a strong, rolling boil.
2. Lower fridge-cold eggs gently into the boiling water.
3. Cook for 6 minutes 30 seconds to 7 minutes uncovered.

- 6:30 = very jammy, slightly translucent yolk

- 7:00 = jammy but more set

- Longer = increasingly solid yolk

1. Transfer immediately to an ice bath to stop cooking.

Tips

Ramen Egg Variation:

• After soft boiling and peeling, marinate eggs overnight in a mix of soy sauce and mirin to taste. See the Ramen Egg recipe for the full marinade.

Tags: #recipe #japanese #egg #technique