🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 33 (from laksa092)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa033.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/","crawl_time":1775277238,"first_indexed_time":1611002470,"http_code":200,"src_unparsed":"com,thekitchenmagpie!www,\/perfect-soft-boiled-eggs\/ s443","src_root_hash":"8656791725748905633","history_drop_reason":null,"meta_title":"Perfect Soft Boiled Eggs - The Kitchen Magpie","meta_descriptions":["Soft boiled eggs make the perfect breakfast, either eaten whole or serve as dippy eggs with some buttery toast soldiers. However, anyone that’s tried"],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read our privacy policy for additional information.\nSoft boiled eggs make the perfect breakfast, either eaten whole or serve as dippy eggs with some buttery toast soldiers.\nHowever, anyone that’s tried making some themselves will know how hard it is to get them just right. So, here’s how to make the perfect soft boiled eggs, with a delicately runny yolk every time.\nMake sure to serve these soft boiled eggs as\nDippy Eggs with Toast Soldiers\n! Or, you want something different, why not try some\nSunny Side Up Eggs\ninstead?\nThe secret to making the perfect soft boiled eggs is in making sure that you don’t over or undercook them.\nIf you don’t cook them enough, you’re left with gross, gooey white bits, but if you cook them too much, your eggs turn to chalk.\nThis recipe uses a secret technique that every soft boiled egg lover should always prepare in advance – some ice water. By quickly submerging the cooked eggs in ice water, the eggs stop cooking, avoiding them gradually becoming chalky hard boiled eggs over time.\nPerfect Soft Boiled Eggs Ingredients\nThis is just a quick list of ingredients, so please see the printable recipe card at the bottom for the precise amounts.\nEggs\nIce water\nHow to Make Perfect Soft Boiled Eggs\nBoil enough water to cover your eggs completely in a saucepan big enough to fit them\nLower each egg into the boiling water using a slotted spoon\nBring back to a low boil and cook for 6 ½ minutes\nRemove from the boiling water and transfer to a bowl of ice water to stop the cooking process\nWhen cool enough to handle, peel, and eat!\nShould You Use Refrigerated Eggs or Not?\nThe difference between cooking with room temperature eggs and fridge cold eggs is actually a lot more significant than you might think.\nIn fact, whether you should be keeping your eggs in the fridge or on the counter is a topic of debate around the world.\nIn the US, people are encouraged to keep their eggs in the fridge due to hygiene practices that involve washing the eggs before they are distributed to supermarkets, making them go off a bit quicker, so keeping them in the fridge keeps them fresh longer.\nThis recipe is calculated for fridge cold eggs, which are the standard in North America. If you live somewhere that doesn’t refrigerate your eggs, make sure to reduce the cooking time to avoid making hard boiled eggs.\n5 minutes 45 seconds is a good time to aim for if you are using room temperature eggs.\nHow Are You Supposed to Peel Your Eggs?\nEveryone knows the immense frustration of trying to peel a boiled egg. The little shards of egg peel go every and get stuck on your hands, your plate, and your toast, so what are you supposed to do?\nFor easier egg peeling, you have two choices: you can either peel it under water or shatter the shell everywhere at once.\nPeeling it under water is probably the least messy, but it requires complete confidence in your ability to peel the egg without damaging its soft flesh. If you accidentally pierce the white with your fingernail, you will leak your delicious yolk into the water, completely ruining it.\nTo avoid potentially watery eggs, try cracking them on your countertop. With your soft boiled eggs gripped tightly, yet gently, in your hand, tap it against your countertop, rotating your egg after each tap.\nWhile it might sound like you shattering the egg too much, by cracking and rotating all over the egg, the entire shell will start to fall apart. Eventually, you’ll be able to take the whole shell off in one smooth peel, making it easy to avoid getting any bits of shell all over your food.\nLooking for more delicious\nEgg\nrecipes? Try these:\nSteak and Eggs\nAir Fryer Hard Boiled Eggs\nEasy Refrigerator Pickled Eggs – No Canning!\nEnjoy!\nLove,\nKarlynn\nslotted spoon\nsaucepan\n▢\n6\nlarge\neggs\nFill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil.\nWhile you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water.\nOnce the water is boiling, carefully lower each egg into the boiling water using the slotted spoon.\nOnce all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs.\nBoil for 6 1\/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them.\nPeel them and eat, or use them as dippy eggs with toast soldiers!\nHere’s a handy article on\nboiling foods at higher elevations\n \nSome recipes suggest 6 minutes, I use 6 1\/2 minutes and mine are perfect using Costco large eggs.\nCalories:\n72\nkcal\n|\nCarbohydrates:\n1\ng\n|\nProtein:\n6\ng\n|\nFat:\n5\ng\n|\nSaturated Fat:\n2\ng\n|\nCholesterol:\n186\nmg\n|\nSodium:\n71\nmg\n|\nPotassium:\n69\nmg\n|\nSugar:\n1\ng\n|\nVitamin A:\n270\nIU\n|\nCalcium:\n28\nmg\n|\nIron:\n1\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nPin this recipe to your Breakfast Recipes Boards and Remember to\nFOLLOW ME ON PINTEREST! ","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/#main-content)\n- [Skip to primary sidebar](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/#genesis-sidebar-primary)\n\n[The Kitchen Magpie](https:\/\/www.thekitchenmagpie.com\/)\n\nSearch\n\nMenu\n\n- [Home](https:\/\/www.thekitchenmagpie.com\/)\n- [Recipes](https:\/\/www.thekitchenmagpie.com\/recipes\/)\\+\n  - 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Please read our privacy policy for additional information.\n\nSoft boiled eggs make the perfect breakfast, either eaten whole or serve as dippy eggs with some buttery toast soldiers.\n\nHowever, anyone that’s tried making some themselves will know how hard it is to get them just right. So, here’s how to make the perfect soft boiled eggs, with a delicately runny yolk every time.\n\nMake sure to serve these soft boiled eggs as [Dippy Eggs with Toast Soldiers](https:\/\/www.thekitchenmagpie.com\/dippy-eggs-with-toast-soldiers\/)! Or, you want something different, why not try some [Sunny Side Up Eggs](https:\/\/www.thekitchenmagpie.com\/perfect-sunny-side-up-eggs\/) instead?\n\n![Side shot of a plate of cut in half soft boiled eggs, covered in cracked black peper ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='800'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n## **Perfect Soft Boiled Eggs**\nThe secret to making the perfect soft boiled eggs is in making sure that you don’t over or undercook them.\n\nIf you don’t cook them enough, you’re left with gross, gooey white bits, but if you cook them too much, your eggs turn to chalk.\n\nThis recipe uses a secret technique that every soft boiled egg lover should always prepare in advance – some ice water. By quickly submerging the cooked eggs in ice water, the eggs stop cooking, avoiding them gradually becoming chalky hard boiled eggs over time.\n\n## **Perfect Soft Boiled Eggs Ingredients**\nThis is just a quick list of ingredients, so please see the printable recipe card at the bottom for the precise amounts.\n\n- Eggs\n- Ice water\n## **How to Make Perfect Soft Boiled Eggs**\n- Boil enough water to cover your eggs completely in a saucepan big enough to fit them\n- Lower each egg into the boiling water using a slotted spoon\n- Bring back to a low boil and cook for 6 ½ minutes\n- Remove from the boiling water and transfer to a bowl of ice water to stop the cooking process\n- When cool enough to handle, peel, and eat\\!\n\n![Vertical shot of cut in half soft boiled eggs, with black pepper on the yolks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n## **Should You Use Refrigerated Eggs or Not?**\nThe difference between cooking with room temperature eggs and fridge cold eggs is actually a lot more significant than you might think.\n\nIn fact, whether you should be keeping your eggs in the fridge or on the counter is a topic of debate around the world.\n\nIn the US, people are encouraged to keep their eggs in the fridge due to hygiene practices that involve washing the eggs before they are distributed to supermarkets, making them go off a bit quicker, so keeping them in the fridge keeps them fresh longer.\n\nThis recipe is calculated for fridge cold eggs, which are the standard in North America. If you live somewhere that doesn’t refrigerate your eggs, make sure to reduce the cooking time to avoid making hard boiled eggs.\n\n5 minutes 45 seconds is a good time to aim for if you are using room temperature eggs.\n\n![sofr boield eggs on jadeite plate ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n## **How Are You Supposed to Peel Your Eggs?**\nEveryone knows the immense frustration of trying to peel a boiled egg. The little shards of egg peel go every and get stuck on your hands, your plate, and your toast, so what are you supposed to do?\n\nFor easier egg peeling, you have two choices: you can either peel it under water or shatter the shell everywhere at once.\n\nPeeling it under water is probably the least messy, but it requires complete confidence in your ability to peel the egg without damaging its soft flesh. If you accidentally pierce the white with your fingernail, you will leak your delicious yolk into the water, completely ruining it.\n\nTo avoid potentially watery eggs, try cracking them on your countertop. With your soft boiled eggs gripped tightly, yet gently, in your hand, tap it against your countertop, rotating your egg after each tap.\n\nWhile it might sound like you shattering the egg too much, by cracking and rotating all over the egg, the entire shell will start to fall apart. Eventually, you’ll be able to take the whole shell off in one smooth peel, making it easy to avoid getting any bits of shell all over your food.\n\nLooking for more delicious [Egg](https:\/\/www.thekitchenmagpie.com\/recipes\/breakfast-brunch\/egg-recipes\/) recipes? Try these:\n\n- [Steak and Eggs](https:\/\/www.thekitchenmagpie.com\/steak-and-eggs-recipe\/)\n- [Air Fryer Hard Boiled Eggs](https:\/\/www.thekitchenmagpie.com\/air-fryer-hard-boiled-eggs\/)\n- [Easy Refrigerator Pickled Eggs – No Canning\\!](https:\/\/www.thekitchenmagpie.com\/easy-refrigerator-pickled-eggs-no-canning\/)\n\nEnjoy\\!\n\nLove,\n\nKarlynn\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## Perfect Soft Boiled Eggs\nHow to make perfect soft boiled eggs, with a delightfully soft, yolky interior that is perfect for dipping your toast in\\!\n\nNo ratings yet\n\nPrep: 5 minutes mins\n\nCook: 6 minutes mins\n\nServings: 6 eggs\n\nCalories: 72\n\nBy: [Karlynn Johnston](https:\/\/www.thekitchenmagpie.com\/about)\n\n[Print](https:\/\/www.thekitchenmagpie.com\/wprm_print\/perfect-soft-boiled-eggs) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thekitchenmagpie.com%2Fperfect-soft-boiled-eggs%2F&media=https%3A%2F%2Fwww.thekitchenmagpie.com%2Fwp-content%2Fuploads%2Fimages%2F2021%2F01%2Fsoftboiledeggspin.png&description=How+to+make+perfect+soft+boiled+eggs%2C+with+a+delightfully+soft%2C+yolky+interior+that+is+perfect+for+dipping+your+toast+in%21&is_video=false) [Rate](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/#comment) [Save](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/)[Saved](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/)\n\n[Email yourself this recipe](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/#save-recipe-modal)\n\n### Equipment\n- slotted spoon\n- saucepan\n\n### Ingredients 1x 2x 3x\n- ▢\n  6 large eggs\n\n### Instructions\n- Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil.\n- While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water.\n- Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon.\n- Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs.\n- Boil for 6 1\/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them.\n- Peel them and eat, or use them as dippy eggs with toast soldiers\\!\n\n### Notes\n- Here’s a handy article on [boiling foods at higher elevations](https:\/\/www.fsis.usda.gov\/shared\/PDF\/High_Altitude_Cooking_and_Food_Safety.pdf)\n- Some recipes suggest 6 minutes, I use 6 1\/2 minutes and mine are perfect using Costco large eggs.\n\n[Get my best-selling cookbooks\\!](https:\/\/www.thekitchenmagpie.com\/cookbooks\/%20)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='290'%20height='256'%20viewBox='0%200%20290%20256'%3E%3C\/svg%3E)](https:\/\/www.thekitchenmagpie.com\/cookbooks\/)\n\n### Nutrition\nCalories: 72kcal \\| Carbohydrates: 1g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 2g \\| Cholesterol: 186mg \\| Sodium: 71mg \\| Potassium: 69mg \\| Sugar: 1g \\| Vitamin A: 270IU \\| Calcium: 28mg \\| Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nLike this? Leave a comment below\\!\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='768'%20height='190'%20viewBox='0%200%20768%20190'%3E%3C\/svg%3E)\n\n## **Pin this recipe to your Breakfast Recipes Boards and Remember to [FOLLOW ME ON PINTEREST\\!](https:\/\/pinterest.ca\/kitchenmagpie)**\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1000'%20height='2000'%20viewBox='0%200%201000%202000'%3E%3C\/svg%3E)\n\n### Share this Recipe\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/&media=https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2021\/01\/softboiledeggspin.png&description=Perfect%20Soft%20Boiled%20Eggs \"Share on Pinterest\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Perfect%20Soft%20Boiled%20Eggs%0D%0Ahttps%3A%2F%2Fwww.thekitchenmagpie.com%2Fperfect-soft-boiled-eggs%2F%0D%0A \"Share via Email\")\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='180'%20height='180'%20viewBox='0%200%20180%20180'%3E%3C\/svg%3E)\n\n[facebook](https:\/\/www.facebook.com\/thekitchenmagpie\/) [twitter](https:\/\/twitter.com\/kitchenmagpie) [instagram](https:\/\/www.instagram.com\/thekitchenmagpie\/) [pinterest](https:\/\/www.pinterest.ca\/kitchenmagpie\/) [youtube](https:\/\/www.youtube.com\/c\/thekitchenmagpie)\n\n#### Karlynn Johnston\nI’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table\\!\n\n[Learn more about me](https:\/\/www.thekitchenmagpie.com\/about\/)\n\n[Site Index](https:\/\/www.thekitchenmagpie.com\/site-index\/) [Breakfast and brunch](https:\/\/www.thekitchenmagpie.com\/tag\/breakfast-and-brunch\/) [Eggs](https:\/\/www.thekitchenmagpie.com\/tag\/eggs\/) [Soft boiled eggs](https:\/\/www.thekitchenmagpie.com\/tag\/soft-boiled-eggs\/)\n\n## Reader Interactions\n### Leave a Comment or Recipe Tip [Cancel reply](https:\/\/www.thekitchenmagpie.com\/perfect-soft-boiled-eggs\/#respond)\n\n## sidebar\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1080'%20height='1920'%20viewBox='0%200%201080%201920'%3E%3C\/svg%3E)](https:\/\/thekitchenmagpie.kit.com\/1ddb898103)\n\n#### Discover your next favorite recipe\\!\n\nAs Featured On:\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='512'%20height='512'%20viewBox='0%200%20512%20512'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='182'%20viewBox='0%200%20700%20182'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='394'%20viewBox='0%200%20700%20394'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='290'%20height='218'%20viewBox='0%200%20290%20218'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='297'%20viewBox='0%200%20700%20297'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='700'%20viewBox='0%200%20700%20700'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='202'%20viewBox='0%200%20700%20202'%3E%3C\/svg%3E)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='700'%20height='142'%20viewBox='0%200%20700%20142'%3E%3C\/svg%3E)\n\n- [About The Kitchen Magpie](https:\/\/www.thekitchenmagpie.com\/about\/)\n- [Contact Me](https:\/\/www.thekitchenmagpie.com\/contact-the-kitchen-magpie\/)\n- [Sponsor us](https:\/\/www.thekitchenmagpie.com\/sponsor\/)\n- [Work With Me](https:\/\/www.thekitchenmagpie.com\/work-with-me\/)\n- [Privacy Policy](https:\/\/www.thekitchenmagpie.com\/about\/privacy-policy\/)\n\nCopyright © The Kitchen Magpie®. All rights reserved.  \n [Privacy Policy](https:\/\/www.thekitchenmagpie.com\/about\/privacy-policy\/)\n## Rate This Recipe","attrs_readable_markdown":"This post may contain affiliate links. Please read our privacy policy for additional information.\n\nSoft boiled eggs make the perfect breakfast, either eaten whole or serve as dippy eggs with some buttery toast soldiers.\n\nHowever, anyone that’s tried making some themselves will know how hard it is to get them just right. So, here’s how to make the perfect soft boiled eggs, with a delicately runny yolk every time.\n\nMake sure to serve these soft boiled eggs as [Dippy Eggs with Toast Soldiers](https:\/\/www.thekitchenmagpie.com\/dippy-eggs-with-toast-soldiers\/)! Or, you want something different, why not try some [Sunny Side Up Eggs](https:\/\/www.thekitchenmagpie.com\/perfect-sunny-side-up-eggs\/) instead?\n\n![Side shot of a plate of cut in half soft boiled eggs, covered in cracked black peper ](https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2021\/01\/softboiledeggs.jpg)\n\nThe secret to making the perfect soft boiled eggs is in making sure that you don’t over or undercook them.\n\nIf you don’t cook them enough, you’re left with gross, gooey white bits, but if you cook them too much, your eggs turn to chalk.\n\nThis recipe uses a secret technique that every soft boiled egg lover should always prepare in advance – some ice water. By quickly submerging the cooked eggs in ice water, the eggs stop cooking, avoiding them gradually becoming chalky hard boiled eggs over time.\n\n## **Perfect Soft Boiled Eggs Ingredients**\nThis is just a quick list of ingredients, so please see the printable recipe card at the bottom for the precise amounts.\n\n- Eggs\n- Ice water\n## **How to Make Perfect Soft Boiled Eggs**\n- Boil enough water to cover your eggs completely in a saucepan big enough to fit them\n- Lower each egg into the boiling water using a slotted spoon\n- Bring back to a low boil and cook for 6 ½ minutes\n- Remove from the boiling water and transfer to a bowl of ice water to stop the cooking process\n- When cool enough to handle, peel, and eat\\!\n\n![Vertical shot of cut in half soft boiled eggs, with black pepper on the yolks.](https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2021\/01\/softboiledeggsonplate.jpg)\n\n## **Should You Use Refrigerated Eggs or Not?**\nThe difference between cooking with room temperature eggs and fridge cold eggs is actually a lot more significant than you might think.\n\nIn fact, whether you should be keeping your eggs in the fridge or on the counter is a topic of debate around the world.\n\nIn the US, people are encouraged to keep their eggs in the fridge due to hygiene practices that involve washing the eggs before they are distributed to supermarkets, making them go off a bit quicker, so keeping them in the fridge keeps them fresh longer.\n\nThis recipe is calculated for fridge cold eggs, which are the standard in North America. If you live somewhere that doesn’t refrigerate your eggs, make sure to reduce the cooking time to avoid making hard boiled eggs.\n\n5 minutes 45 seconds is a good time to aim for if you are using room temperature eggs.\n\n![sofr boield eggs on jadeite plate ](https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2021\/01\/softboiledeggscutinhalf.jpg)\n\n## **How Are You Supposed to Peel Your Eggs?**\nEveryone knows the immense frustration of trying to peel a boiled egg. The little shards of egg peel go every and get stuck on your hands, your plate, and your toast, so what are you supposed to do?\n\nFor easier egg peeling, you have two choices: you can either peel it under water or shatter the shell everywhere at once.\n\nPeeling it under water is probably the least messy, but it requires complete confidence in your ability to peel the egg without damaging its soft flesh. If you accidentally pierce the white with your fingernail, you will leak your delicious yolk into the water, completely ruining it.\n\nTo avoid potentially watery eggs, try cracking them on your countertop. With your soft boiled eggs gripped tightly, yet gently, in your hand, tap it against your countertop, rotating your egg after each tap.\n\nWhile it might sound like you shattering the egg too much, by cracking and rotating all over the egg, the entire shell will start to fall apart. Eventually, you’ll be able to take the whole shell off in one smooth peel, making it easy to avoid getting any bits of shell all over your food.\n\nLooking for more delicious [Egg](https:\/\/www.thekitchenmagpie.com\/recipes\/breakfast-brunch\/egg-recipes\/) recipes? Try these:\n\n- [Steak and Eggs](https:\/\/www.thekitchenmagpie.com\/steak-and-eggs-recipe\/)\n- [Air Fryer Hard Boiled Eggs](https:\/\/www.thekitchenmagpie.com\/air-fryer-hard-boiled-eggs\/)\n- [Easy Refrigerator Pickled Eggs – No Canning\\!](https:\/\/www.thekitchenmagpie.com\/easy-refrigerator-pickled-eggs-no-canning\/)\n\nEnjoy\\!\n\nLove,\n\nKarlynn\n\n- slotted spoon\n- saucepan\n\n- ▢\n  6 large eggs\n\n- Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil.\n- While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water.\n- Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon.\n- Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs.\n- Boil for 6 1\/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them.\n- Peel them and eat, or use them as dippy eggs with toast soldiers\\!\n\n- Here’s a handy article on [boiling foods at higher elevations](https:\/\/www.fsis.usda.gov\/shared\/PDF\/High_Altitude_Cooking_and_Food_Safety.pdf)\n- Some recipes suggest 6 minutes, I use 6 1\/2 minutes and mine are perfect using Costco large eggs.\n\nCalories: 72kcal \\| Carbohydrates: 1g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 2g \\| Cholesterol: 186mg \\| Sodium: 71mg \\| Potassium: 69mg \\| Sugar: 1g \\| Vitamin A: 270IU \\| Calcium: 28mg \\| Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n![](https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2016\/06\/Pinnable-Pic-Recipes.png)\n\n## **Pin this recipe to your Breakfast Recipes Boards and Remember to [FOLLOW ME ON PINTEREST\\!](https:\/\/pinterest.ca\/kitchenmagpie)**\n![](https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2021\/01\/softboiledeggspin.png)","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read our privacy policy for additional information. Soft boiled eggs make the perfect breakfast, either eaten whole or serve as dippy eggs with some buttery toast soldiers. However, anyone that’s tried making some themselves will know how hard it is to get them just right. So, here’s how to make the perfect soft boiled eggs, with a delicately runny yolk every time. Make sure to serve these soft boiled eggs as Dippy Eggs with Toast Soldiers ! Or, you want something different, why not try some Sunny Side Up Eggs instead? The secret to making the perfect soft boiled eggs is in making sure that you don’t over or undercook them. If you don’t cook them enough, you’re left with gross, gooey white bits, but if you cook them too much, your eggs turn to chalk. This recipe uses a secret technique that every soft boiled egg lover should always prepare in advance – some ice water. By quickly submerging the cooked eggs in ice water, the eggs stop cooking, avoiding them gradually becoming chalky hard boiled eggs over time. Perfect Soft Boiled Eggs Ingredients This is just a quick list of ingredients, so please see the printable recipe card at the bottom for the precise amounts. Eggs Ice water How to Make Perfect Soft Boiled Eggs Boil enough water to cover your eggs completely in a saucepan big enough to fit them Lower each egg into the boiling water using a slotted spoon Bring back to a low boil and cook for 6 ½ minutes Remove from the boiling water and transfer to a bowl of ice water to stop the cooking process When cool enough to handle, peel, and eat! Should You Use Refrigerated Eggs or Not? The difference between cooking with room temperature eggs and fridge cold eggs is actually a lot more significant than you might think. In fact, whether you should be keeping your eggs in the fridge or on the counter is a topic of debate around the world. In the US, people are encouraged to keep their eggs in the fridge due to hygiene practices that involve washing the eggs before they are distributed to supermarkets, making them go off a bit quicker, so keeping them in the fridge keeps them fresh longer. This recipe is calculated for fridge cold eggs, which are the standard in North America. If you live somewhere that doesn’t refrigerate your eggs, make sure to reduce the cooking time to avoid making hard boiled eggs. 5 minutes 45 seconds is a good time to aim for if you are using room temperature eggs. How Are You Supposed to Peel Your Eggs? Everyone knows the immense frustration of trying to peel a boiled egg. The little shards of egg peel go every and get stuck on your hands, your plate, and your toast, so what are you supposed to do? For easier egg peeling, you have two choices: you can either peel it under water or shatter the shell everywhere at once. Peeling it under water is probably the least messy, but it requires complete confidence in your ability to peel the egg without damaging its soft flesh. If you accidentally pierce the white with your fingernail, you will leak your delicious yolk into the water, completely ruining it. To avoid potentially watery eggs, try cracking them on your countertop. With your soft boiled eggs gripped tightly, yet gently, in your hand, tap it against your countertop, rotating your egg after each tap. While it might sound like you shattering the egg too much, by cracking and rotating all over the egg, the entire shell will start to fall apart. Eventually, you’ll be able to take the whole shell off in one smooth peel, making it easy to avoid getting any bits of shell all over your food. Looking for more delicious Egg recipes? Try these: Steak and Eggs Air Fryer Hard Boiled Eggs Easy Refrigerator Pickled Eggs – No Canning! Enjoy! Love, Karlynn slotted spoon saucepan ▢ 6 large eggs Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil. While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water. Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon. Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs. Boil for 6 1/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them. Peel them and eat, or use them as dippy eggs with toast soldiers! Here’s a handy article on boiling foods at higher elevations Some recipes suggest 6 minutes, I use 6 1/2 minutes and mine are perfect using Costco large eggs. Calories: 72 kcal \| Carbohydrates: 1 g \| Protein: 6 g \| Fat: 5 g \| Saturated Fat: 2 g \| Cholesterol: 186 mg \| Sodium: 71 mg \| Potassium: 69 mg \| Sugar: 1 g \| Vitamin A: 270 IU \| Calcium: 28 mg \| Iron: 1 mg Nutrition information is automatically calculated, so should only be used as an approximation. Pin this recipe to your Breakfast Recipes Boards and Remember to FOLLOW ME ON PINTEREST!
Markdown	- [Skip to primary navigation](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#genesis-nav-primary) - [Skip to main content](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#main-content) - [Skip to primary sidebar](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#genesis-sidebar-primary) [The Kitchen Magpie](https://www.thekitchenmagpie.com/) Search Menu - [Home](https://www.thekitchenmagpie.com/) - [Recipes](https://www.thekitchenmagpie.com/recipes/)\+ - [Air Fryer Recipes](https://www.thekitchenmagpie.com/recipes/air-fryer-recipes/) - [Appetizers](https://www.thekitchenmagpie.com/recipes/appetizers/) - [Breads & Quick Breads](https://www.thekitchenmagpie.com/recipes/breads-quick-breads/) - [Breakfast & Brunch](https://www.thekitchenmagpie.com/recipes/breakfast-brunch/) - [Dessert Recipes](https://www.thekitchenmagpie.com/recipes/dessert-recipes/) - [Cocktails & Drinks](https://www.thekitchenmagpie.com/cocktail-recipes/) - [Instant Pot Recipes](https://www.thekitchenmagpie.com/recipes/instant-pot-recipes/) - [Kitchen School](https://www.thekitchenmagpie.com/kitchen-school/) - [Main Dishes](https://www.thekitchenmagpie.com/recipes/main-dishes/) - [BBQ, Charcoal Grilling & Wood Smoker](https://www.thekitchenmagpie.com/recipes/main-dishes/bbq-charcoal-grilling-wood-smoker/) - [Beef](https://www.thekitchenmagpie.com/recipes/main-dishes/beef/) - [Casseroles](https://www.thekitchenmagpie.com/recipes/main-dishes/casseroles/) - [Chicken & Poultry](https://www.thekitchenmagpie.com/recipes/main-dishes/chicken-poultry/) - [Fish & Seafood](https://www.thekitchenmagpie.com/recipes/main-dishes/fish-seafood/) - [Pasta and Rice](https://www.thekitchenmagpie.com/recipes/main-dishes/pasta-and-rice/) - [Pork](https://www.thekitchenmagpie.com/recipes/main-dishes/pork/) - [Salads](https://www.thekitchenmagpie.com/recipes/salads/) - [Side Dishes](https://www.thekitchenmagpie.com/recipes/side-dishes/) - [Slow Cooker Recipes](https://www.thekitchenmagpie.com/recipes/slow-cooker-recipes/) - [Soups](https://www.thekitchenmagpie.com/recipes/soups/) - [Holidays](https://www.thekitchenmagpie.com/recipes/holidays/)\+ - [Christmas Recipes](https://www.thekitchenmagpie.com/recipes/holidays/christmas-recipes/) - [Easter](https://www.thekitchenmagpie.com/recipes/holidays/easter/) - [St. Patrick’s Day](https://www.thekitchenmagpie.com/recipes/holidays/st-patricks-day/) - [Thanksgiving](https://www.thekitchenmagpie.com/recipes/holidays/thanksgiving/) - [Valentine’s Day](https://www.thekitchenmagpie.com/recipes/holidays/valentines-day/) - [Cookbooks](https://www.thekitchenmagpie.com/cookbooks/) - [Life & Travel](https://www.thekitchenmagpie.com/life/) - Search [Home](https://www.thekitchenmagpie.com/) / [Recipes](https://www.thekitchenmagpie.com/recipes/) / [Breakfast & Brunch](https://www.thekitchenmagpie.com/recipes/breakfast-brunch/) / [Egg Recipes](https://www.thekitchenmagpie.com/recipes/breakfast-brunch/egg-recipes/) # Perfect Soft Boiled Eggs How to make perfect soft boiled eggs, with a delightfully soft, yolky interior that is perfect for dipping your toast in\! [Email yourself this recipe](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#save-recipe-modal) ![](https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/01/softboiledeggs-700x467.jpg) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='80'%20viewBox='0%200%2080%2080'%3E%3C/svg%3E)](https://www.thekitchenmagpie.com/author/karlynn/) [Karlynn Johnston](https://www.thekitchenmagpie.com/author/karlynn/) Updated on: 4/16/24 [0 from 0 vote(s)](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#respond) [0 comments](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#respond) [Jump to Recipe](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#wprm-recipe-container-78807) [SavedSave RecipeSave to Favorites](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#favorite) [Pin Recipe](https://pinterest.com/pin/create/button/?url=https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/&media=https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/01/softboiledeggspin.png&description=Perfect%20Soft%20Boiled%20Eggs "Share on Pinterest") [Rate Recipe](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#respond) [Cookbooks](https://www.thekitchenmagpie.com/cookbooks/) This post may contain affiliate links. Please read our privacy policy for additional information. Soft boiled eggs make the perfect breakfast, either eaten whole or serve as dippy eggs with some buttery toast soldiers. However, anyone that’s tried making some themselves will know how hard it is to get them just right. So, here’s how to make the perfect soft boiled eggs, with a delicately runny yolk every time. Make sure to serve these soft boiled eggs as [Dippy Eggs with Toast Soldiers](https://www.thekitchenmagpie.com/dippy-eggs-with-toast-soldiers/)! Or, you want something different, why not try some [Sunny Side Up Eggs](https://www.thekitchenmagpie.com/perfect-sunny-side-up-eggs/) instead? ![Side shot of a plate of cut in half soft boiled eggs, covered in cracked black peper ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='800'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ## Perfect Soft Boiled Eggs The secret to making the perfect soft boiled eggs is in making sure that you don’t over or undercook them. If you don’t cook them enough, you’re left with gross, gooey white bits, but if you cook them too much, your eggs turn to chalk. This recipe uses a secret technique that every soft boiled egg lover should always prepare in advance – some ice water. By quickly submerging the cooked eggs in ice water, the eggs stop cooking, avoiding them gradually becoming chalky hard boiled eggs over time. ## Perfect Soft Boiled Eggs Ingredients This is just a quick list of ingredients, so please see the printable recipe card at the bottom for the precise amounts. - Eggs - Ice water ## How to Make Perfect Soft Boiled Eggs - Boil enough water to cover your eggs completely in a saucepan big enough to fit them - Lower each egg into the boiling water using a slotted spoon - Bring back to a low boil and cook for 6 ½ minutes - Remove from the boiling water and transfer to a bowl of ice water to stop the cooking process - When cool enough to handle, peel, and eat\! ![Vertical shot of cut in half soft boiled eggs, with black pepper on the yolks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ## Should You Use Refrigerated Eggs or Not? The difference between cooking with room temperature eggs and fridge cold eggs is actually a lot more significant than you might think. In fact, whether you should be keeping your eggs in the fridge or on the counter is a topic of debate around the world. In the US, people are encouraged to keep their eggs in the fridge due to hygiene practices that involve washing the eggs before they are distributed to supermarkets, making them go off a bit quicker, so keeping them in the fridge keeps them fresh longer. This recipe is calculated for fridge cold eggs, which are the standard in North America. If you live somewhere that doesn’t refrigerate your eggs, make sure to reduce the cooking time to avoid making hard boiled eggs. 5 minutes 45 seconds is a good time to aim for if you are using room temperature eggs. ![sofr boield eggs on jadeite plate ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ## How Are You Supposed to Peel Your Eggs? Everyone knows the immense frustration of trying to peel a boiled egg. The little shards of egg peel go every and get stuck on your hands, your plate, and your toast, so what are you supposed to do? For easier egg peeling, you have two choices: you can either peel it under water or shatter the shell everywhere at once. Peeling it under water is probably the least messy, but it requires complete confidence in your ability to peel the egg without damaging its soft flesh. If you accidentally pierce the white with your fingernail, you will leak your delicious yolk into the water, completely ruining it. To avoid potentially watery eggs, try cracking them on your countertop. With your soft boiled eggs gripped tightly, yet gently, in your hand, tap it against your countertop, rotating your egg after each tap. While it might sound like you shattering the egg too much, by cracking and rotating all over the egg, the entire shell will start to fall apart. Eventually, you’ll be able to take the whole shell off in one smooth peel, making it easy to avoid getting any bits of shell all over your food. Looking for more delicious [Egg](https://www.thekitchenmagpie.com/recipes/breakfast-brunch/egg-recipes/) recipes? Try these: - [Steak and Eggs](https://www.thekitchenmagpie.com/steak-and-eggs-recipe/) - [Air Fryer Hard Boiled Eggs](https://www.thekitchenmagpie.com/air-fryer-hard-boiled-eggs/) - [Easy Refrigerator Pickled Eggs – No Canning\!](https://www.thekitchenmagpie.com/easy-refrigerator-pickled-eggs-no-canning/) Enjoy\! Love, Karlynn ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## Perfect Soft Boiled Eggs How to make perfect soft boiled eggs, with a delightfully soft, yolky interior that is perfect for dipping your toast in\! No ratings yet Prep: 5 minutes mins Cook: 6 minutes mins Servings: 6 eggs Calories: 72 By: [Karlynn Johnston](https://www.thekitchenmagpie.com/about) [Print](https://www.thekitchenmagpie.com/wprm_print/perfect-soft-boiled-eggs) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thekitchenmagpie.com%2Fperfect-soft-boiled-eggs%2F&media=https%3A%2F%2Fwww.thekitchenmagpie.com%2Fwp-content%2Fuploads%2Fimages%2F2021%2F01%2Fsoftboiledeggspin.png&description=How+to+make+perfect+soft+boiled+eggs%2C+with+a+delightfully+soft%2C+yolky+interior+that+is+perfect+for+dipping+your+toast+in%21&is_video=false) [Rate](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#comment) [Save](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/)[Saved](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/) [Email yourself this recipe](https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/#save-recipe-modal) ### Equipment - slotted spoon - saucepan ### Ingredients 1x 2x 3x - ▢ 6 large eggs ### Instructions - Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil. - While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water. - Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon. - Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs. - Boil for 6 1/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them. - Peel them and eat, or use them as dippy eggs with toast soldiers\! ### Notes - Here’s a handy article on [boiling foods at higher elevations](https://www.fsis.usda.gov/shared/PDF/High_Altitude_Cooking_and_Food_Safety.pdf) - Some recipes suggest 6 minutes, I use 6 1/2 minutes and mine are perfect using Costco large eggs. [Get my best-selling cookbooks\!](https://www.thekitchenmagpie.com/cookbooks/%20) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='290'%20height='256'%20viewBox='0%200%20290%20256'%3E%3C/svg%3E)](https://www.thekitchenmagpie.com/cookbooks/) ### Nutrition Calories: 72kcal \\| Carbohydrates: 1g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 2g \\| Cholesterol: 186mg \\| Sodium: 71mg \\| Potassium: 69mg \\| Sugar: 1g \\| Vitamin A: 270IU \\| Calcium: 28mg \\| Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? Leave a comment below\! ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='768'%20height='190'%20viewBox='0%200%20768%20190'%3E%3C/svg%3E) ## Pin this recipe to your Breakfast Recipes Boards and Remember to [FOLLOW ME ON PINTEREST\!](https://pinterest.ca/kitchenmagpie) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1000'%20height='2000'%20viewBox='0%200%201000%202000'%3E%3C/svg%3E) ### Share this Recipe [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Pin](https://pinterest.com/pin/create/button/?url=https://www.thekitchenmagpie.com/perfect-soft-boiled-eggs/&media=https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/01/softboiledeggspin.png&description=Perfect%20Soft%20Boiled%20Eggs "Share on Pinterest") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Perfect%20Soft%20Boiled%20Eggs%0D%0Ahttps%3A%2F%2Fwww.thekitchenmagpie.com%2Fperfect-soft-boiled-eggs%2F%0D%0A "Share via Email") ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='180'%20height='180'%20viewBox='0%200%20180%20180'%3E%3C/svg%3E) [facebook](https://www.facebook.com/thekitchenmagpie/) [twitter](https://twitter.com/kitchenmagpie) [instagram](https://www.instagram.com/thekitchenmagpie/) [pinterest](https://www.pinterest.ca/kitchenmagpie/) [youtube](https://www.youtube.com/c/thekitchenmagpie) #### Karlynn Johnston I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table\! 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Readable Markdown	This post may contain affiliate links. Please read our privacy policy for additional information. Soft boiled eggs make the perfect breakfast, either eaten whole or serve as dippy eggs with some buttery toast soldiers. However, anyone that’s tried making some themselves will know how hard it is to get them just right. So, here’s how to make the perfect soft boiled eggs, with a delicately runny yolk every time. Make sure to serve these soft boiled eggs as [Dippy Eggs with Toast Soldiers](https://www.thekitchenmagpie.com/dippy-eggs-with-toast-soldiers/)! Or, you want something different, why not try some [Sunny Side Up Eggs](https://www.thekitchenmagpie.com/perfect-sunny-side-up-eggs/) instead? ![Side shot of a plate of cut in half soft boiled eggs, covered in cracked black peper ](https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/01/softboiledeggs.jpg) The secret to making the perfect soft boiled eggs is in making sure that you don’t over or undercook them. If you don’t cook them enough, you’re left with gross, gooey white bits, but if you cook them too much, your eggs turn to chalk. This recipe uses a secret technique that every soft boiled egg lover should always prepare in advance – some ice water. By quickly submerging the cooked eggs in ice water, the eggs stop cooking, avoiding them gradually becoming chalky hard boiled eggs over time. ## Perfect Soft Boiled Eggs Ingredients This is just a quick list of ingredients, so please see the printable recipe card at the bottom for the precise amounts. - Eggs - Ice water ## How to Make Perfect Soft Boiled Eggs - Boil enough water to cover your eggs completely in a saucepan big enough to fit them - Lower each egg into the boiling water using a slotted spoon - Bring back to a low boil and cook for 6 ½ minutes - Remove from the boiling water and transfer to a bowl of ice water to stop the cooking process - When cool enough to handle, peel, and eat\! ![Vertical shot of cut in half soft boiled eggs, with black pepper on the yolks.](https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/01/softboiledeggsonplate.jpg) ## Should You Use Refrigerated Eggs or Not? The difference between cooking with room temperature eggs and fridge cold eggs is actually a lot more significant than you might think. In fact, whether you should be keeping your eggs in the fridge or on the counter is a topic of debate around the world. In the US, people are encouraged to keep their eggs in the fridge due to hygiene practices that involve washing the eggs before they are distributed to supermarkets, making them go off a bit quicker, so keeping them in the fridge keeps them fresh longer. This recipe is calculated for fridge cold eggs, which are the standard in North America. If you live somewhere that doesn’t refrigerate your eggs, make sure to reduce the cooking time to avoid making hard boiled eggs. 5 minutes 45 seconds is a good time to aim for if you are using room temperature eggs. ![sofr boield eggs on jadeite plate ](https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/01/softboiledeggscutinhalf.jpg) ## How Are You Supposed to Peel Your Eggs? Everyone knows the immense frustration of trying to peel a boiled egg. The little shards of egg peel go every and get stuck on your hands, your plate, and your toast, so what are you supposed to do? For easier egg peeling, you have two choices: you can either peel it under water or shatter the shell everywhere at once. Peeling it under water is probably the least messy, but it requires complete confidence in your ability to peel the egg without damaging its soft flesh. If you accidentally pierce the white with your fingernail, you will leak your delicious yolk into the water, completely ruining it. To avoid potentially watery eggs, try cracking them on your countertop. With your soft boiled eggs gripped tightly, yet gently, in your hand, tap it against your countertop, rotating your egg after each tap. While it might sound like you shattering the egg too much, by cracking and rotating all over the egg, the entire shell will start to fall apart. Eventually, you’ll be able to take the whole shell off in one smooth peel, making it easy to avoid getting any bits of shell all over your food. Looking for more delicious [Egg](https://www.thekitchenmagpie.com/recipes/breakfast-brunch/egg-recipes/) recipes? Try these: - [Steak and Eggs](https://www.thekitchenmagpie.com/steak-and-eggs-recipe/) - [Air Fryer Hard Boiled Eggs](https://www.thekitchenmagpie.com/air-fryer-hard-boiled-eggs/) - [Easy Refrigerator Pickled Eggs – No Canning\!](https://www.thekitchenmagpie.com/easy-refrigerator-pickled-eggs-no-canning/) Enjoy\! Love, Karlynn - slotted spoon - saucepan - ▢ 6 large eggs - Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil. - While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water. - Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon. - Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs. - Boil for 6 1/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them. - Peel them and eat, or use them as dippy eggs with toast soldiers\! - Here’s a handy article on [boiling foods at higher elevations](https://www.fsis.usda.gov/shared/PDF/High_Altitude_Cooking_and_Food_Safety.pdf) - Some recipes suggest 6 minutes, I use 6 1/2 minutes and mine are perfect using Costco large eggs. Calories: 72kcal \\| Carbohydrates: 1g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 2g \\| Cholesterol: 186mg \\| Sodium: 71mg \\| Potassium: 69mg \\| Sugar: 1g \\| Vitamin A: 270IU \\| Calcium: 28mg \\| Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. ![](https://www.thekitchenmagpie.com/wp-content/uploads/images/2016/06/Pinnable-Pic-Recipes.png) ## Pin this recipe to your Breakfast Recipes Boards and Remember to [FOLLOW ME ON PINTEREST\!](https://pinterest.ca/kitchenmagpie) ![](https://www.thekitchenmagpie.com/wp-content/uploads/images/2021/01/softboiledeggspin.png)
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