Those of you across the pond may be horrified to learn this, but soft-boiled eggs aren’t really a thing in the average American household. I’d heard of them, and I’d seen egg cups in films, but it just wasn’t something we ever did. Hard-boiled eggs, now, those were everywhere. Salads. Potato salads. Pasta salads. School lunches. Quick breakfasts. Anyway, I thought it was well past time I finally tried this English staple. These Soft-Boiled Eggs come together quickly and painlessly, and for those of you that don’t have egg cups (like me!), you can stand them up in a bowl of rice (or cauliflower rice) and have something to soak up any runaway yolk as an added bonus!
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- Bring the water to a boil over high heat in a lidded saucepan or stock pot.
- Add the eggs, cover the pot, and remove from the heat. Let sit for 4-7 minutes depending on how soft you want the yolks: 4-minute eggs still have a raw yolk while 7-minute eggs will have a slightly-set yolk.
- Drain when desired, then serve.