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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.

  • servings: 2




  • 4 large eggs
  • Coarse salt and freshly ground pepper


  1. Step 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.

Comfort Food

Related Topics



Reviews (3)

  • 28 Apr, 2014

    This recipe is the Best, for the soft-cooked egg ! And we're cooking them all our lives... We came from Russia, and like many Europeans, like our eggs in the egg cups. Cooking them to perfection on stove top can be tricky: 3 min. 20 sec or 3 min 50 sec. With salt in water or without ? And you advice is just to bring them to a boil, then cover and let stand off the stove top for 1 1/2 - 2 min should do it !
    I recently learned to boil hard eggs :boil, cover, let stand 12 min and enjoy !

  • 19 Mar, 2014

    have you tried steaming to make a soft boiled egg. so easy and never fail. put a steamer baxket in with 1" of water place eggs in steamer basket cook for 6 mins then run them under cold water for 20 secs... PERFECTLY soft boiled eggs!

  • 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.