The Soft-Boiled Egg

The soft-boiled egg that holds its shape when halved but loosens the moment a fork breaks the yolk depends on three things: rolling-boil water, fridge-cold eggs, and an exact time of 6 minutes 30 seconds. Lower the eggs into actively boiling water with a slotted spoon, start the timer immediately, and lift straight into iced water at the buzzer. Five minutes in the ice bath stops the cooking and makes peeling cleaner. The result is a fully set white and a deep golden yolk — runny enough to coat a fork, set enough to display when halved cut-side up on a plate. Adjust by 30 seconds in either direction for very large or room-temperature eggs.