I have a an egg obsession. Or maybe an egg yolk obsession? There is something about a perfectly cooked egg that speaks to me. Leftovers? Top it with an egg. Breakfast? Always with eggs. Snack? Soft boiled eggs. With hot sauce, of course. When we lived in Japan, I ate perfect soft boiled (or onsen tamago) at least once a week. Their eggs have these amazing deep orange yolks that seem unreal in comparison to our paler version here in the U.S. Nothing I make here holds a candle to those eggs, but I’ve done my best to perfect soft boiled eggs in my Colorado kitchen.
The altitude, you guys. It makes life difficult when it comes to cooking sensitive things like eggs. But after a large number of tests, I’ve come up with the perfect recipe that my high-altitude friends will appreciate! If you live at sea level, you can make these by subtracting 1 minute from your cooking time. Keep in mind that you may need to test once or twice to get them done just right.
Things that matter in this recipe:
- The size of your eggs: I used large eggs
- The temperature of your eggs: Mine are done straight from the fridge because #momlife. But if you let your eggs come to room temp, you will need less cooking time.
- The number of eggs you are making: I’ve tried doing a dozen eggs at a time and they just aren’t consistent. Stick to no more than 6, but ideally 3 or 4, at a time in the pan.
Once you get this recipe down, it’s hard to stop. I even made these to bring on our road trip adventure from Colorado to Minnesota. Brad and I kept them in the fridge and added them to Trader Joe’s salads for our meals. Wayyyyyy better than fast food, guys. No contest.
And this is important. ARE YOU LISTENING? Good.
Peeling boiled eggs is my nightmare. I’m notoriously terrible at it and my nerves aren’t cut out for how difficult this task can be. HOWEVER, I’ve learned that if you get your eggs into an ice bath and let them get as cold as can be, they are much easier to peel. Perfect, photo worthy eggs, people! So satisfying.
Perfect Soft-boiled (eggs at high altitude)
Makes 4 soft boiled eggs
- 4 large eggs, straight from the fridge
Bring a medium saucepan filled with 3 inches of water to a boil. Gently add the eggs to the boiling water using a slotted spoon, being careful not to crack the shells.
Turn the heat down just a bit so the water doesn't boil too forcefully. Maintain a steady boil for 7 minutes and 30 seconds. (Pro tip: USE A TIMER so you don't over or under cook your eggs.)
Transfer the eggs to a prepared ice bath using a slotted spoon. Let the eggs cool completely, drain the water, and refrigerate the eggs if you won't be consuming them right away.