Soft-boiled egg

You'll definitely be wanting plenty of toast soldiers to dip in this freshly cooked soft-boiled egg.

  • 15 mins cooking
  • Makes 1 Item
  • Print


Soft-boiled egg
  • 1 egg
  • cold water


Soft-boiled egg
  • 1
    Always cook a fresh egg and one that is at room temperature (not straight out of the fridge).
  • 2
    Place egg into a small saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat and simmer: 2 minutes for really soft runny egg, 3 minutes for white just set and creamy yolk, and 4 minutes for white and yolk perfectly set with yolk that is creamy.
  • 3
    Remove the egg with a slotted spoon and transfer to egg cup. Slice off top and serve.


Always use a kitchen timer avoid using your watch or clock. Never use fast boiling water; a gentle simmer is all they need. Never boil eggs longer than necessary as the yolks turn dark and rubbery.

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