Ingredients Large eggs, water, salt (optional).
Step 1: Boil Water Bring a pot of water to a rolling boil, enough to cover the eggs completely.
Step 2: Lower the Eggs Gently lower the eggs into the boiling water using a slotted spoon.
Step 3: Set Timer Set a timer for 6 minutes for soft-boiled eggs with a runny yolk and firm whites.
Step 4: Prepare Ice Bath While the eggs are cooking, prepare a bowl of ice water to stop the cooking process.
Step 5: Transfer Eggs Once the timer goes off, quickly transfer the eggs to the ice bath using a slotted spoon.
Step 6: Cool Eggs Let the eggs sit in the ice bath for 1-2 minutes to cool down and stop cooking.
Step 7: Peel the Eggs Gently crack the eggshells and peel them under running water to remove the shells easily.
Step 8: Serve Serve the soft-boiled eggs warm, with a pinch of salt, over toast or as a topping for salads or ramen.