Vegetarian Perfect Soft Boiled Eggs
Achieve breakfast bliss with this easy and foolproof recipe for Vegetarian Perfect Soft Boiled Eggs, a versatile staple that’s as satisfying as it is simple to prepare. Ready in just 12 minutes, these eggs feature tender whites and luxurious, slightly runny yolks that make them a perfect pairing for toast, salads, or grain bowls. The recipe uses basic ingredients—large eggs, salt, and water—while incorporating professional tips like an ice bath for effortless peeling and precise cooking times for your desired yolk texture. Whether you're crafting a vegetarian-friendly brunch or adding creamy richness to your favorite dish, these soft-boiled eggs deliver delicious results every time.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 teaspoon salt
- 4 cups water
Instructions
Fill a medium-sized saucepan with 4 cups of water and add 1 teaspoon of salt. The salt helps to prevent egg whites from leaking out of the shells if they crack while cooking.
Place the saucepan on the stove over high heat and bring the water to a gentle boil.
Once the water is boiling, carefully lower the 4 large eggs into the water using a spoon. Make sure they are submerged in the boiling water but do not overcrowd the pan.
Set a timer for exactly 6 minutes for soft-boiled eggs with a slightly runny yolk. If you prefer your yolks a little more set but still creamy, set the timer for 7 minutes.
While the eggs are boiling, prepare an ice bath by filling a large bowl with ice and cold water.
Once the timer rings, immediately remove the eggs from the boiling water with a slotted spoon and transfer them to the ice bath. This stops the cooking process and makes the eggs easier to peel.
Allow the eggs to rest in the ice bath for at least 2 minutes.
Gently crack the eggs by rolling them on a flat surface and peel them under running water to remove the shells easily.
Serve the soft boiled eggs warm as they are or slice them open over your favorite salad, toast, or grain bowl for added richness.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
