Martha Stewart's Perfect Soft-Boiled Eggs
Martha Stewart's perfectly soft-boiled eggs
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Despite their name, soft-boiled eggs shouldn't be boiled throughout the cooking process. Rather, bring them to a boil and then immediately remove from heat. This cooks the eggs more gently, resulting in a perfectly soft, and never rubbery, egg.

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Ingredients

    • 4 large eggs
    • Coarse salt and freshly ground pepper

Preparation

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 1½–2 minutes.

Remove eggs from water. Serve immediately in egg cups (no peeling necessary!): Cut the egg in half with a serrated knife and season with salt and pepper to taste. Use a spoon to scoop the egg from either side.

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How to make Martha Stewart's perfectly cooked eggs

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