A chef has shared her simple trick for getting the perfect soft-boiled egg every time – and it’s all to do with the way you add the eggs to the pan
There’s something delightfully straightforward yet luxurious about a flawlessly prepared soft-boiled egg. With its golden flowing yolk, it’s perfect for dunking toast soldiers, crowning a ramen bowl, or enhancing a salad.
A soft-boiled egg differs from hard-boiled in that it’s only heated for a few minutes, just sufficient for the whites to firm up whilst the yolk remains liquid and velvety. Nailing it can seem challenging initially, but it’s entirely about perfecting the timing and preparation.
According to one chef, achieving the ideal soft-boiled texture can often come down to how you introduce eggs to the pan.
She told Express.co.uk on behalf of British Lion eggs: “The best way to get perfect boiled eggs every time is to start with a pan of water on a rolling boil.
“Gently lower in your eggs in on a spoon and turn the temperature down to simmer so the eggs don’t crack in the water.”
Regarding timing, Sally reckons six minutes is the secret to the flawless soft yolk, reports the Express.
She said: “For a perfect soft-boiled egg, cook for exactly six minutes.
“Transfer to a bowl of iced water and leave to cool for a few minutes. This will make them easier to peel.
“Remember to look out for the British Lion mark, as this guarantees the eggs have been produced to the highest food safety standards and are safe for everyone to eat raw or runny, no matter how you prefer to eat them.”
How to prepare a soft-boiled egg
1. Fill a saucepan with water and bring it to a rolling boil
2. With a spoon, carefully place the eggs into the boiling water
3. Lower the heat to a gentle simmer to avoid the eggs from cracking
4. Boil the eggs for precisely six minutes for an ideal soft-boiled yolk
5. As soon as the time is up, move the eggs straightaway into a bowl of iced water
6. Allow them to cool for a few minutes – this halts the cooking process and simplifies peeling
