Soft-boiled eggs - David Doesn't Bake

Not that I ever had to be convinced to eat soft-boiled eggs before, but the arrival of salad season makes them even more irresistible. There are dozens of techniques out there all claiming perfection. Here’s how I’m making them these days.

For minimal cracking and ease of peeling I’m a believer in bringing your eggs to room temperature before boiling. That being said, bring a pot of water to a boil and using a slotted spoon gently place your eggs at the bottom of the pot making sure they’re completely submerged. Immediately cover the pot, turn off the heat and leave for seven minutes. Transfer the eggs to a bowl of ice water, wait two minutes and peel.

They’re best served warm and oozy.