Thank you, Emma!!!

Is this done with fresh out of the refrigerator cold eggs, or room temp eggs?

But how do you get all of the egg out? It seems like most of the whites would stick to the shell. I've always been confused about this!

You cannot tell 5-7 minutes since it depends on water temperature, stove power even altidtude!

I prefer to use egg-perfect timer which in fact is not timer at all - it does not measure time but measures heat accumulated in eggs so it is always accurate.

http://www.ciao.co.uk/Cookingtime_Egg_Perfect_Colour_Changing_Egg_Timer__7123246

@kosmosiki But you can learn what works for you by doing one practice round. Take an egg out at 5 minutes, 6 minutes, and 7 minutes and see which is too your liking. Total cost? Twenty-five cents and ten minutes.

@Nay - I use eggs right out of the fridge.

@Peggasus - The whites are pretty soft and scrape easily out of the shell with a crusty piece of toast or a spoon. It's one of those "try it to believe it" things!

@kosmosiki - I don't have much experience with high-altitude cooking, so I'll let others speak to that! However, at sea level, boiling water is always 212°F no matter your stove power. Simmering water is just below this, so timing the doneness of eggs is usually pretty accurate. Thanks for the tip on the egg timer - I'll check it out!

As soon as the eggs come to a boil, I turn off the heat and put on the lid. They sit in the hot water for 5 - 7 minutes (depending on how I want them), get a cold rinse, and a peel. Perfect!

I start with my eggs in cold salted water. Bring to the boil and simmer gently for 3.5 minutes for one egg, 4.5 mins for 2 eggs. Poking a hole in the top of the eggs with a needle or egg puncher before you start stops them bursting, but if you're careful not to let the water boil too vigourously they shouldn't burst anyway.

I also start with eggs in cold water. Bring to a boil and turn off the heat and let it sit there for 4 minutes. That's the runniness I like to see. Sometimes I'll do 5-6 minutes to get it to set just a little bit more.

I like my yolks runny. The minute it solidifies, I don't eat the yolks, except in deviled eggs. It's a texture thing.

Hey Peggasus, you eat the egg with a tiny spoon, and scrape it out of the shell. It doesn't stick too bad if the egg is done right. :)

Do these stink when you eat them like hardboiled eggs?

i just did a post about this! i have never had soft boiled eggs til a few months ago!

http://theactorsdiet.wordpress.com/2011/01/25/soft-boiled/

the easiest way to cook soft-boiled eggs is to use this plastic/resin half egg thing you can buy from crate and barrel. im not sure of its exact name.

you just put it in the bowl with the eggs and it lets you know when the eggs are perfect. its only about $5.

@Peggasus, not a lot of people know that SUPER SUPER fresh eggs are hard to remove from the shell. I'm talking straight out of the hen. So if you find that's a problem, don't use your freshest eggs.

Perfect timing, Emma! I made soft-boiled eggs just two nights ago, except they cracked when I put them in the boiling water (still delicious though).

I was just going to check The Kitchn for any advice, and there you go!

I use eggs right from the refrigerator, poke a hole in one end with a tack, that I keep nearby just for this purpose. I drop them in gently boiling water, set the timer for 6 minutes, and they come out perfectly soft boiled. Every time.

@clampers If your hardboiled eggs stink they've gone bad. Or you just don't like the smell of eggs.

I like to start with room temp or just slightly chilled large eggs. CIA says if using eggs straight from frig, warm bath to take chill off.

I turn heat down while placing eggs in water (don't want them to bounce and crack on me) then return heat to boil. I go 4 minutes from when water returns to boil, CIA says 5 mins.

I was told long ago about a quick check for the eggs - pull one from the water about 30 seconds before time is up and count to 10. When the egg completely dries at 10 seconds, you have a soft boiled egg ready for an egg cutter and toast strips.

I give 'em a quick shock in cold water... just so they're easier to handle.

1. Cold tap water in pot. Enough to cover egg(s).

2. Eggs straight from fridge to pot of cold tap water.

3. Heat on high until full boil starts. Full boil for 1.5 - 2 minutes

4. Turn off heat and pull pot off of heat.

5. Wait 10 - 15 minutes.

6. Enjoy! ^__^

I would advise using tongs to gently place the eggs in the boiling water. Otherwise they may crack. I have learned this the hard way.

i've always meant to try to soft boil an egg - it's one of the only ways i don't know how to prepare an egg. but also, i just don't see the allure of eating an egg like this. poach it if this is how you like it.

I just sous vide my eggs. It takes longer but there's really no other way to achieve 143 Degrees (F) which is the "perfect" texture for eggs on toast. With boiling, a degree off and you'll have the yolk and/or whites still too wet or too set. Another plus- you don't have to worry about over/under cooking, altitude, if the egg is just out of the fridge or not, etc.

Chart for temperature reference: http://www.fitbomb.com/2011/07/lucky-peachs-egg-chart.html

@MisterFresh that will yield you hardboiled eggs, not soft.

I heard you should start the eggs in cold water, and turn off the heat once it comes to a boil (not actually boiling them). How long you leave them in the water will determine how done they are, putting them in an ice bath to stop the cooking process.

I haven't had soft-boiled eggs in forever, but they are one of my favorites, over toast with salt and pepper. I've never left them in the shell.

first: pince the eggs. that's missing totally above.
second: only fill the pot a bit, the eggs don't need to be covered with water. saves time and energy.
and last: cover the pot (after the eggs are in, gently, of course). and no, they won't break.

the time depends on the age of the eggs, their size, the altitude, etc. so you have to give it a try.

Delia is never wrong! (about eggs at least ;-))

http://www.telegraph.co.uk/science/science-news/8806534/Theyve-cracked-it-Delia-was-right-after-all-about-how-to-boil-an-egg.html

Her method: put room temperature eggs into gently simmering water. Time 1 minute, take off heat, and set timer for 6 minutes -- the difference between her method and Sara's (and Emma's) is that you do not have the eggs actually simmering for 6 minutes -- just sitting in recently simmering water.

http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html

I pierce the end of the egg and then place in a small saucepan. Add water to almost cover. The pan I use is about 4" deep and only hold 3 cups of liquid when filled to the brim, so it isn't possible to fully cover the egg. I cover the pan and when it comes to a boil the lid rattles. I turn off the heat and set a timer for 3 minutes and then, voila! perfect soft boiled egg.

I agree with jenawithonen, Mister Fresh's method would yield a very hard boiled egg. Cidica002: poached eggs are lovely, but to savor every drop of liquid gold one needs a 3 minute egg.

I have my own system (as seemingly everyone here): cold eggs in hot tap water on high, set timer for 10 minutes, turn off when water boils. So this is perfect 93% of the time, but if the eggs are vastly larger or smaller, it's off. Does one of these gizmos really solve that?

Also did no one mention egg cups and non-sterling spoons? Essential.

These are useful too: http://www.ebay.com/itm/VINTAGE-DREIZACK-SOLINGEN-EGG-CUTTER-GERMANY-/370644142684?pt=LH_DefaultDomain_0&hash=item564c1cca5c

Saw one of these on ebay once listed as a "cigar cutter" ha! That'd be one thick cigar.

I've never had great success with eggs, going by time -- probably because I'm a multi-tasker and am easily distracted by my kids as well. I took a look at the timer that @kosmosiki mentioned, and it looks excellent. In the US they are sold as Norpro Egg Rite Egg Timer. I have added one to my Amazon shopping cart as the price is perfect for a filler when I need to bring an order up to $25 for free shipping.

little egg pricker gadget is very handy if you make these frequently. I lower cold, pierced eggs into boiling water using a skimmer. Cook 4 minutes from time water re-boils. Remove, put into egg cups, cover with cute little egg cozies and call "breakfast!" By the time the kids get to the table the eggs are done.

So delicious! Soft-boiled eggs were a standard week-night dinner when I was studying/living in Belgium - you'd get fresh-baked bread from the boulangerie down the street - slice it into little strips - crack open the top of the egg (ever-so-carefully, like Amelie cracking her creme-brulee), sprinkle a little salt down into the yolk and start dipping. Eggs are seriously the most fantastic thing in this world.

And here's a guide to soft or hard boiling quail's eggs.

I enjoy soft cooked eggs but do not like dealing with the egg cup or shell.
Here,s what I do: I run a glass pinch bowl under warm water, then crack an egg into the pinch bowl. Microwave for 1:30 at power level 4. Whites will finish setting after removing from microwave. Season after cooking (I prefer Tajin). Eat from bowl or slide out on to toast.
Bonus: like hard cooked eggs in your salad? Go another 30 sec. And plunge in cold water. Then chop up for your salad.