MARTHASTEWART.COM

Martha's Soft-Boiled Eggs

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process -- a method that yields a rubbery result -- but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.
Comfort Food
  • Yield Serves 2
Add to Shopping List

Ingredients

  • 4 large eggs
  • Coarse salt and freshly ground pepper

Directions

  1. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

Recipe Reviews

  • Andrew Wood
    21 Oct, 2012

    Do not follow this recipe unless you want hard boiled eggs! Martha owes me some eggs as I did not want hard boiled eggs.