There’s something quietly luxurious about a perfect soft-boiled egg: crisp-edged toast soldiers ready for dipping, the delicate tap-tap of the spoon on the shell, and that first glimpse of a velvety, golden yolk spilling out like liquid sunshine.
But achieving that ideal—firm whites, warm jammy center, no gray ring—can feel tricky. The secret? Precise timing, temperature control, and an ice bath finish. Here’s the chef-approved method that works every time.
🥚 Why This Method Works
- Starts with cold water → gentle, even heating
- Exact timing → no guesswork
- Ice bath stop → halts cooking instantly, prevents overdone yolks
- Peel-friendly → thanks to rapid cooling
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