Boil the Water - Fill a large pot with enough water to cover the eggs by 1-inch once added. Bring to a low boil, around 200°F (93°C), and then carefully place the eggs inside.
Cook the Eggs - Boil for 30 seconds, then place the lid on the pot and reduce the heat to low. Cook on a low simmer; 5 minutes for a very runny yolk, 6 minutes for a runny yolk, 7 minutes for a jammy yolk, 8 minutes for a creamy but not hard yolk.
Soft Boiled Eggs (Steamed)
Heat the Water - In a large pot, add 1-inch of water. Place a steamer basket inside the pot, place the cover on, and bring the water to a boil over medium-high heat.Alternatively, if you do not have a steamer, add the eggs directly to the water once it reaches a low boil of 200ºF (93°C).
Cook the Eggs - Once steam forms, carefully use tongs to place the eggs into the steamer basket or directly in the water. Cover the pot and cook; 5 ½ minutes for a very runny yolk, 6 minutes for a runny yolk, 7 minutes for a jammy yolk, 8 minutes for a creamy but not hard yolk.
Stop the Cooking Process - In a medium bowl, add ice and water to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath to chill for 30 to 60 seconds for a warm yolk or 15 minutes to chill thoroughly.
Peel the Eggs - Gently crack the sides and bottom of the eggshell and peel. It's easiest to start peeling from the wider bottom where there is an air gap. Run under cool water to remove any excess shells.
Batch Size: Use this recipe to make 1 to 6 soft-boiled eggs. Adjust cook time as needed when making a larger batch.
Storing: Eggs can be left in their shell and refrigerated up to 5 days.