How to Make Perfect Soft Boiled Eggs Every Time

Back on track! I had to take a short break from my long-form, how-to YouTube videos while I focused on a few projects—most notably, getting the new sizes ready for my line of spices (more on that soon). But we’re back. To ease back into the flow, I’m starting with something simple and delicious: the perfect soft-boiled egg. It’s one of those small wins that pays off all week. Great for meal prep, ideal for mid-afternoon snacking, or tossed into a homemade rice bowl when you need something quick and satisfying. The timing here is key. I find exactly 7 minutes and 30 seconds gives you that ideal jammy yolk—but that’s for, very specifically, large eggs. If you’re using medium ones, pull back 30–45 seconds. More step-by-step videos are coming soon, and I’ll be sharing the updated spice jars and blends once they’re ready—shouldn’t be long now. Enjoy the rest of your weekend, and give this one a go. Ingredients * Large eggs (as many as you'd like) Equipment * Large pot * Slotted spoon * Large bowl filled with ice and cold water (for the ice bath) * Timer * Spoon (for tapping shells) * Small paring knife * Flaky sea salt (for serving) Method Step 1: Prep your ice bath * Fill a large bowl with plenty of ice and cold water. You want this ready before the eggs go in—it’s key to stopping the cooking instantly. Step 2: Boil the eggs * Bring a pot of water to a rolling boil. Once it’s boiling rapidly, gently lower the eggs into the pot using a spoon or mixing bowl to prevent cracking. * As soon as the eggs go in, set your timer for 7 minutes and 30 seconds—no more, no less. Step 3: Shock the eggs * The moment your timer goes off, scoop out the eggs and give each one a gentle tap on the shell with a spoon before dropping it into the ice bath. This little crack helps the shell loosen up and peel more easily. * Let the eggs cool in the ice bath for at least 5–10 minutes. Or leave them longer if you’re busy—they’ll be just fine. Step 4: Peel and slice * When ready, peel the eggs. That small crack you made earlier should help the shell pop right off, but still give them a few more taps on your counter first before peeling. * Slice them in half with a damp knife to keep things neat. * Top with a pinch of flaky sea salt and serve immediately. That golden jammy yolk should be centre stage. Serve them on their own or with a slice of buttered sourdough. Suggestions * Add them to ramen. Take it one extra step and marinate them in soy sauce first! Jeremy Potvin Cooking is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Jeremy Potvin Cooking at jeremypotvin.substack.com/subscribe