Food & Cooking Recipes Breakfast & Brunch Recipes Martha's Soft-Boiled Eggs 3.5 (232) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Servings: 2 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. Ingredients 4 large eggs Coarse salt and freshly ground pepper Directions 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. Beatriz DaCosta Rate it Print