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A soft boiled egg cracked open.

How to Cook a Soft Boiled Egg

Tressa Jamil
Learn how to cook a soft boiled egg on the stovetop and in the Instant Pot with our step-by-step guide for silky and jammy soft-boiled eggs!
5 from 3 votes
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Cook Time 6 minutes
Total Time 6 minutes
Course Preparations
Cuisine European
Servings 4 Eggs
Calories 143 kcal
Equipment
Ingredients
  
For the Stove-Top:
  • 4 large eggs, chilled
  • 5 cups water
For the Instant Pot:
  • 4 large eggs, chilled
  • 1½ cup cold water
Instructions
 

For the Stovetop:

  • Add cold water to a saucepan, cover, and bring it to a gentle simmer (just below boiling) over medium-high heat.
  • Using a slotted spoon, lower the eggs into the water straight from the fridge. Cover and cook for 6-7 minutes.
  • Remove the eggs and immediately add them to an ice bath.

For the Instant Pot:

  • Place eggs in a single layer on the trivet in an Instant Pot and add 1½ cups of water.
  • Secure the lid and set it to manual low pressure for 2 minutes. Then, allow the Instant Pot to release naturally for 1 minute followed by a quick release.
  • Remove the eggs and immediately add them to an ice bath.
Notes
Expert Tips:
  • For consistent results every time, use eggs straight out of the fridge, as room temperatures can vary. If you use room-temperature eggs, they will cook more quickly.
  • Water-to-egg ratio matters because the more water you have compared to eggs, the longer the cooking time will be. 
  • The more eggs you add to the water, the slower the cooking process will be. I cook four eggs at a time and about eight for a large pot. Part of the reason is that fresh-from-the-fridge eggs will cool the water around them, so adding too many can alter the cooking time.
  • Use a slotted spoon to gently lower the eggs into the water and prevent them from cracking.
  • Set a timer because soft-boiled eggs can be finicky, and prepare an ice bath while you wait.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Egg | Calories: 143 kcal | Carbohydrates: 1 g | Protein: 13 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.04 g | Cholesterol: 372 mg | Sodium: 161 mg | Potassium: 138 mg | Sugar: 0.4 g | Vitamin A: 540 IU | Calcium: 68 mg | Iron: 2 mg
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