Perfect Soft Boiled Eggs

"When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Bergy photo by Bergy
photo by City_Gurl photo by City_Gurl
photo by Bergy photo by Bergy
Ready In:




  • Bring the water to a rapid boil.
  • add saltand keep it at a rapid boil.
  • Prick the bottom (wider end) of the egg with an egg pricker
  • Immerse in the boiling water and boil for exactly 5 minutes.
  • Dash in cold water, crack & enjoy.

Questions & Replies

  1. Does it matter if eggs are straight out of frig or do they need to be room temp?
  2. so I'm at 991 ft what the time for soft boiled?
  3. why do you prick the bottom of the egg?
  4. Are the eggs at room temp or direct from the fridge?


  1. My husband asked me to prepare soft boiled eggs. I can never remember the time frame so I checked on the internet. I came across this recipe and decided to try it. I followed the recipe exactly and the eggs came out perfectly. My husband said these were the best soft boiled eggs I have ever cooked for him. This is now my go to recipe. :)
  2. I remember the soft boiled eggs of my youth. It was mom's cure for all illnesses. I was sick awhile back and desired the comfort of my childhood. I've never been good at eggs...just could never get it right. These turned out perfectly! I've long since recovered but still continue to enjoy perfect soft boiled eggs. Don't be discouraged by not having an egg pricker. I actually use the pointy part of my wine opener.
  3. Whoever wrote this recipe officially replaces Jesus Christ as the most influential person in history. THANK YOU, I finally have perfectly cooked soft boiled eggs after years of frustration and failed attempts!
  4. I have just had two of the most PERFECT soft boiled eggs. It's been a very long time. I didn't have an egg pricker, but a safety pin worked just as well. Now I'll be able to enjoy my favourite eggs more often. You're a life saver Bergy. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
  5. Great soft boiled eggs! Thank you! We are at sea level but the 5 minutes seemed to work just fine. Used a needle to prick the egg shell. I was sure that putting the eggs in when the water was boiling was the correct technique; just wasn't sure about the time required. Also make sure you take into account whether the egg has come straight from the fridge or not. Best if you can have them out for a bit, to bring them closer to room temp before putting them in the boiing water.


  1. My mother, bless her heart, got up every morning to feed us breakfast before school. She was terrible at cooking eggs and it wasn't until I did my own research and came across soft boiled eggs, the proper way to poach an egg, and soft scrambled eggs that I fell in love with their creamy goodness. I like to try crazy combinations and am a huge fan of sweet/savory dishes so I decided to combine toast and jam with a poached or soft boiled egg. I prefer grape or raspberry, and it is delicious! Salt and pepper are musts too, seasoning is everything! Or just salt. Another easy removal tip is to use a spaghetti server. It's easy to keep the egg contained and safe on its way to the ice bowl. I hope anyone that tries this enjoys it as much as I do!
  2. Thank you, Bergy!!!! Been searching for this recipe for DECADES - they ALWAYS turned out over- or under-cooked -- YOU get it right!! (They're the ultimate "comfort food" for me ??) I used my square pot with the accompanying basket - makes removal to cold water dashing very easy. Again, thank you Semper Fi' DM


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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