Soft-Boiled Eggs

Name: Soft-Boiled Eggs
Total time: 18 min
Yield: 2 servings
Cuisine: british
Ingredients: 1,500 ml Water; 4 piece Egg, large, straight from the fridge; 2 slice Sourdough bread; 15 g Unsalted butter; 1 pinch Salt

18 min · 13 min active · makes 5 pieces · ~1.75 l · Medium

Large eggs boiled for 6 minutes for runny yolks, served in egg cups with buttered toast soldiers for dipping. Serves 2.

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Soft-Boiled Eggs

Large eggs boiled for 6 minutes for runny yolks, served in egg cups with buttered toast soldiers for dipping. Serves 2.

See more →

TOTAL TIME

18 min

ACTIVE TIME

13 min

QUANTITY

5 pieces · ~1.75 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/5

Tools0/7

Ingredients

0/5 gathered · 2 servings

1,500ml

large, straight from the fridge4piece

2slice

15g

1pinch

#	Quantity	Notes	State
1	1,500ml	—	—
2	4piece	large, straight from the fridge	—
3	2slice	—	—
4	15g	—	—
5	1pinch	—	—

Tools

7 items

Serveware

1 item

Procedure

12 steps

1 of 12

Pour the water into the medium saucepan.

Water · 1,500 ml

⏱ 15s

ResultWater

2 of 12

Bring to the boil.

⏱ 8 min

ResultBoiling water

3 of 12

Lower the eggs into the water on the spoon.

Egg · 4 piece

⏱ 20s

ResultBoiling water and egg

4 of 12

Boil large eggs straight from the fridge for 6 minutes, for set whites and runny yolks. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.

⏱ 6 min

ResultSix-minute eggsused in step 10

5 of 12

Meanwhile, put the bread in the toaster.

Sourdough bread · 2 slice

⏱ 10s

ResultSourdough bread

6 of 12

Toast until golden.

⏱ 2 min 30s

ResultGolden toast

7 of 12

Put a slice on each plate.

Golden toast · step 6

⏱ 10s

ResultGolden toast

8 of 12

Butter the hot toast.

Unsalted butter · 15 g

⏱ 20s

ResultButtered toast

9 of 12

Cut each slice into 5 fingers.

⏱ 20s

ResultToast soldiers

10 of 12

Lift the eggs into egg cups with the slotted spoon.

Six-minute eggs · step 4

⏱ 20s

ResultSix-minute eggs

11 of 12

Slice the top off each egg with the knife.

⏱ 20s

ResultOpened eggs

12 of 12

Add a pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultSalted soft-boiled eggs

Total Time18 min

#	Product	Action
1	1,500 ml	Pour the water into the medium saucepan.⏱ 15sResultWater
2	—	Bring to the boil.⏱ 8 minResultBoiling water
3	4 piece	Lower the eggs into the water on the spoon.⏱ 20sResultBoiling water and egg
4	—	Boil large eggs straight from the fridge for 6 minutes, for set whites and runny yolks. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.⏱ 6 minResultSix-minute eggsused in step 10
5	2 slice	Meanwhile, put the bread in the toaster.⏱ 10sResultSourdough bread
6	—	Toast until golden.⏱ 2 min 30sResultGolden toast
7	Golden toaststep 6	Put a slice on each plate.⏱ 10sResultGolden toast
8	15 g	Butter the hot toast.⏱ 20sResultButtered toast
9	—	Cut each slice into 5 fingers.⏱ 20sResultToast soldiers
10	Six-minute eggsstep 4	Lift the eggs into egg cups with the slotted spoon.⏱ 20sResultSix-minute eggs
11	—	Slice the top off each egg with the knife.⏱ 20sResultOpened eggs
12	1 pinch	Add a pinch of salt.⏱ 5sResultSalted soft-boiled eggs
Total Time		18 min

Serving

Stand the egg cups on the plates beside the soldiers and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	276kcal
	15g
	16g
	7g
	16g
	0.6g
	0.8g
	381mg

Ingredients0/5

Tools0/7

Recipe

Soft-Boiled Eggs

Large eggs boiled for 6 minutes for runny yolks, served in egg cups with buttered toast soldiers for dipping. Serves 2.

What you’ll doYou will lower large eggs straight from the fridge into boiling water and boil them for 6 minutes while the bread toasts, then cut the buttered toast into soldiers and serve the eggs in cups.

Serves2

Total18 min

LevelMedium

Ingredients

Water1,500 ml
Egg, large, straight from the fridge4 piece
Sourdough bread2 slice
Unsalted butter15 g
Salt1 pinch

Tools

SpoonToasterSlotted spoonEgg cupPlateMedium saucepanTable knife

Method

Pour the water into the medium saucepan.

15sMedium saucepanWater · 1,500 ml

Bring to the boil.

8 minMedium saucepan

Lower the eggs into the water on the spoon.

20sMedium saucepan, SpoonEgg · 4 piece

Result · Six-minute eggs · used in step 10

6 minMedium saucepan

Meanwhile, put the bread in the toaster.

10sToasterSourdough bread · 2 slice

Toast until golden.

2 min 30sToaster

Put a slice on each plate.

10sPlateGolden toast · step 6

Butter the hot toast.

20sPlate, Table knifeUnsalted butter · 15 g

Cut each slice into 5 fingers.

20sPlate, Table knife

Lift the eggs into egg cups with the slotted spoon.

20sEgg cup, Slotted spoonSix-minute eggs · step 4

Slice the top off each egg with the knife.

20sEgg cup, Table knife

Add a pinch of salt.

5sEgg cupSalt · 1 pinch

Stand the egg cups on the plates beside the soldiers and serve straight away.

Result · Soft-Boiled Eggs

10sPlateSalted soft-boiled eggs · step 12

Printed 17 October 2026