Jammy Soft-Boiled Eggs

Practically any dish can benefit from this recipe for the perfect soft-boiled egg (or this one for perfect hard-boiled eggs). While many a treatise has been written about the best approach, all it takes is boiling water and about 6½ minutes. That’s our perfect number for foolproof soft-boiled eggs with cooked-through egg whites and jammy yolks—if you prefer eggs with a runny yolk, pull them from the pot of water 30 seconds to 1 minute sooner.

A few pointers: Lower cold eggs into already-boiling water. This allows you to track how long they’re exposed to the heat more precisely. Be standing by, slotted spoon in hand, when your kitchen timer goes off and swiftly transfer the eggs from the hot water to an ice bath to immediately cut off their exposure to the heat. The cooking process and timing will work regardless of how many eggs you want to simmer, but if you’re scaling up, use a pot that allows the eggs to cook in a single layer.

The soft-boiled eggs will keep in the fridge for about 3 days, so make a big batch to dole out onto bowls of ramen, salads like this one with rye berries and peppery greens, or toast throughout your week. Feeling like deviled eggs? Skip the hassle of scooping and piping in favor of former BA editor Sarah Jampel’s favorite lazy snack, aioli-topped jammy eggs.