Soft-boiled egg
Nutrition per serving
The soft-boiled egg: set white and still-runny yolk, firmer than a boiled egg for dipping but just as tender. Perfect on a salad, soup or asparagus, as long as you watch the timer.
Preparation: 2 min | Cooking: 6 min | Servings: 2 | Difficulty: Easy
Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 140 kcal · 13 g protein · 0 g carbohydrate · 10 g fat
Ingredients
Method
- Bring a pan of water to the boil.
- Lower in the eggs at room temperature.
- Time exactly 6 minutes.
- Cool immediately under cold water and peel carefully.
Nutritional benefits
The soft-boiled egg offers all the nutritional value of the egg: complete protein, vitamin B12 and choline, with a lightly cooked yolk that preserves its nutrients. Placed on a salad or vegetables, it turns a light dish into a filling, high-protein meal.
Variations and substitutions
- Breaded and fried (crispy soft-boiled egg).
- On a bed of spinach.
- In a ramen or broth.
- With asparagus soldiers.
Storage and making ahead
Can be made ahead: keeps for 2 days, peeled, in cold water in the fridge.
💡 Good to know
Cool it straight away under cold water: it stops the cooking dead (runny yolk guaranteed) and makes peeling much easier.
Read more
Discover more vegetarian recipes · high-protein recipes · gluten-free recipes.
The foods in this recipe: eggs · salt · pepper.
You may also like these recipes: Baked falafels · Vegetable frittata · Courgette and feta omelette.
