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Soft Boiled Eggs on a plate

Soft Boiled Eggs

  • Author: Leigh Oskwarek
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 1 Egg (1 Egg Per Serving)


These soft-boiled eggs are so quick and easy to make, low in calories and carbs, and do not cost too much which makes them a good source of protein. They fit in perfectly with a lot of diet plans because there is no extra fat needed to cook them. If you like hard-boiled eggs and over easy eggs then you will also like these either alone with a spoon or spread on top of toast.


  • Large Eggs



Zero  NET Carbs

If for some reason you can’t get the shell off the egg, then take a knife and cut it in half so that you can scoop it out of the shell to put it on your toast or eat it with a spoon.

Do not use fresh farm eggs to make soft boiled because it will be impossible to get the shells off. Instead, use eggs that you have had in your refrigerator already. If you have fresh eggs then use them for scrambled or over easy.

Be sure to use a timer so that your eggs will come out perfectly the way that you want them.

How to Store: If you have any leftover eggs, put them in an airtight container and store it in the refrigerator, but only for a day or two because since they are not fully cooked, bacteria could set in.

How to Reheat: It is hard to reheat soft-boiled eggs because when you do the yolk does not stay so soft. It can be done in a microwave for 30 seconds but be prepared for your soft-boiled egg to become closer to hard boiled.

How to Freeze: Freezing soft-boiled eggs is not recommended because they become rubbery.

  • Category: Breakfast
  • Method: Boiling
  • Cuisine: American

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