Saturday, March 14, 2015

Six Minute Soft Boiled Eggs

We have eggs for lunch often on weekdays.  Eggs are not only delicious, they also have excellent nutritional value. One large egg only has 70 calories!  There are several ways to cook a soft boiled egg and I have found that I have the most success with the "six minute egg" method.  The yolk should be creamy soft and the white should be fully cooked.  By keeping the eggs from a hard boil, the whites will be tender but not rubbery. 

Six Minute Soft Boiled Egg Instructions

  1. Bring a pot of water to a slow simmer.  There should be bubbles coming to the surface but not boiling.  Use a spoon to gently place large eggs in the simmering water. 
  2. Set your timer for 6 minutes.  Watch to make sure the water continues to simmer but not boil.
  3. When the timer goes off, remove the eggs and open up the top immediately to reduce further cooking.  

You can tap the top off with a sharp knife or use a little gadgets shown on the right side of the picture.  I bought my egg topper at Cobblestone Kitchenware.  They have several different kinds of egg toppers.   I found this one works just great.   Small spoons and pretty little egg cups makes your plate perfect for a spring breakfast or lunch.

Get cracking!

Wondering about egg nutrition?
I took this graphic from


  1. Will this work at high altitudes? I'm from AB, where it takes longer for water to boil and sometimes for food to cook!

    1. Gay, I have absolutely no experience with high altitude cooking. It would be so great if someone that does could offer some advice on how to cook it properly. I found this website that offers instructions to put the egg directly into boiling water and tells you how long to let it boil according to your altitude. Copy and paste the link into your search engine if it doesn't automatically take you there.

    2. I live in Alberta
      I cook my for only 3 minutes
      Put a pan of cold water on the stove put in 1 large egg turn the heat on high until it comes to a boil turn down the
      heat put a lid on and cook for 3 min. It might take longer if you add more eggs

  2. Such a pretty spring breakfast or lunch plate. I see you have proper soldiers, too.

  3. Lovella --I think your picture looks so cute --even the toast cut up that way -makes me want to have some of that :)

  4. I will have to try this. I've been unsuccessful in my attempts at making a poached egg.