Soft Boiled Eggs / by john cheng


It's breakfast time and I haven't had breakfast, so I'm pretty hungry at the moment. And because it's breakfast time and I'm hungry, I'm craving eggs. Soft boiled eggs to be exact. I love runny egg yolk with a pinch of salt to complete the package, the only downside is making the eggs.

Whenever I boil them, its usually a hit or miss depending on how attentive I am. But this recipe by Irvin Lin seems to solve all my problems. I'll have to try this soon to see if it really works, I'm sure it does.

4-6 large eggs, refrigerator cold
1 tray of ice cubes

Special equipment
Large pot with lid
Steamer basket
Large bowl

1. Fill a pot with 1/2-inch of water and cover it. Place on the stove and turn the heat to high until boiling.

2. Place the eggs in a steamer basket. Once the water is boiling (shouldn’t take too long), remove lid, place the steamer basket with the eggs in them, inside the pot (the water level should not be above the steamer basket). Replace lid and set a timer for 6 minutes and 45 seconds.


3. While the eggs are steaming, empty a tray of ice cubes into a large bowl and fill with cold water. Once the timer is up and the eggs are done steaming, remove them from the steamer basket, one at a time with the tongs, and place them in the ice bath to stop them from cooking. Let cool for 5 minutes before serving with salt and pepper.