How to Make a Soft Boiled Egg

Start with eggs at room temperature. If you keep your eggs in the refrigerator, place them on the counter for about 30 minutes before cooking them. Run the eggs under warm water before placing them in the boiling water.

Use older eggs for boiling, as fresher eggs tend to be harder to peel. For best results, make sure that your eggs are at least 5 days older than the package date on the carton.

Use a pan that is just large enough to hold your eggs. If the pan is too big, the eggs can bounce around and crack. Add just enough water to cover the eggs instead of filling the pan all of the way. Add a spoonful of salt to make the eggs easier to peel.

Boil the water. Use a straight pin to carefully prick a hole in the larger, rounded end of each egg. The hole allows the steam to leave the egg while cooking, preventing cracking and helping the egg to cook evenly.

Wait for the water to come to a rolling boil, and then gently lower the eggs into the water with a spoon. Wait for the water to come to a full boil once again. Reduce the heat to a simmer. Simmer small eggs for 4 minutes, medium to large eggs for 5 minutes and extra large eggs for 6 minutes.

Remove the pan from the stove as soon as the time is up and run the eggs under cool water. Leave them in the cool water for 2 or 3 minutes, and then place them in egg cups and serve.