It may seem weird to call for a cooking time down to the second, but bear in mind that the temperature difference between a creamy yolk and a solid one is a mere 8°F. If you like your yolks only thickened, without any slightly set parts on the edges, boil them 6 minutes. We call for cold eggs because the yolks cook faster than the whites. Cold yolks cook slower, insulated in the shells by the whites, which first absorb the water’s heat.

Recipe by Cooking Light March 2017


Credit: Jennifer Causey

Recipe Summary

20 mins
20 mins
Serves 2 (serving size: 2 eggs)


Ingredient Checklist


Instructions Checklist
  • Bring 2 quarts water to a boil in a medium saucepan over medium-high. Gently add eggs, straight from the fridge. The boil will halt for a moment as the water temperature drops. When boiling resumes, adjust heat as needed so the eggs don't bounce hard on the bottom of the pan, cracking the shells. Cook 6 minutes and 15 seconds for thick, creamy yolks that have just barely begun to set around the edges. Meanwhile, fill a medium bowl with ice and water. The second the eggs are done, pull them out with a slotted spoon, and plunge them into the ice bath. Let stand 2 minutes. Cut off tops or crack eggs, and remove shells gently; soft-cooked eggs are wobbly and fragile. Sprinkle evenly with salt and pepper after cutting in so the yolks get seasoned, too.


Nutrition Facts

144 calories; fat 9.5g; saturated fat 3.1g; mono fat 3.7g; poly fat 1.9g; protein 13g; carbohydrates 1g; cholesterol 372mg; iron 2mg; sodium 382mg; calcium 57mg.