How to Cook the Perfect Soft Boiled Egg

Last month, when I posted my recipe for spaghetti with soft boiled egg and ebikko, I received several requests to do a step-by-step photo instruction on how to cook the perfect soft boiled egg.

"If there is one thing I love more than poached eggs for breakfast, it's soft boiled eggs.."

For most Asians, eating a soft boiled egg at the coffee shop (kopitiam) with their parents or waking up to homecooked soft boiled egg is something they have experienced before. My mum used to make us soft boiled egg (which the Chinese also refer to as half boiled egg) for breakfast and we loved it. I have to say she makes the BEST (perfect) soft boiled eggs ever! And this is the one that I would be sharing with you all ;) (Note: I've received feedback from readers who have tried this and loved it cos it works everytime).

The perfect yolk 

Perfect soft boiled eggs + soldiers = BEST breakfast :)

It's all about the timing and the amount of water used (hence the heat that the egg receives). The saucepan that I used is a standard size, which most households should have. No wizardry here, just follow the following steps and you will be rewarded.

Once you have mastered the perfect soft boiled egg, the ways you can serve it are endless. For breakfast, I like mine simple, with a dash of light soy sauce and pepper. For lunch, I like to top it on pasta (as seen here) and the egg acts as a sauce to coat the pasta. Or I like to add it to the soba tsuyu dipping sauce for a more velvety sauce to dip my cold soba noodles in.

How to cook the perfect soft boiled egg (step-by-step photo instructions):

You will need:

2 good quality eggs, direct from the fridge

450ml water

18cm saucepan

1 dishcloth

Timer

To serve

Light soy sauce and pepper (the Chinese style)

Salt and pepper, and maybe truffle oil (the Western style)

With soba dipping sauce (the Japanese style)

1. Remove 2 eggs from fridge and put aside. Measure 450ml of water and place into a 18cm saucepan and bring to the boil.

2. Once water is boiling, turn off the heat and place eggs into the water. You can use a spoon to lower the eggs gently into the water, one at a time. Place the lid on.

3. Using a cloth/dishtowel (which has been folded several times like in photo), tilt the pan slightly (ie place the cloth under the saucepan so it tilts slightly) so that the egg is submerged 75% in the water.

4. Start your stopwatch or set the timer for 12 minutes. Leave eggs to sit in water for 12 minutes, then remove and serve with condiments of your liking. Perfect eggs everytime!

5. If making 1 egg only, use 300ml of water and also cook for 12 minutes.

Full set of photos can be viewed on my Facebook page here.